- 4 bone-in pork chops
- freshly ground black pepper
- 4 slices old bread
- 1/3 cup Parmigiano Reggiano cheese grated
- 3 eggs
- 1 cup flower
- 3 tbsp butter
- olive oil
- lemon wedges for garnish
- Pound pork chops thin, until about 1/4-inch thick.
- Season the chops on both sides with salt and pepper.
- Use a food processor to pulse the bread into fine crumbs.
- Pour the crumbs onto a large plate, or bowl. Season flour with salt and pepper.
- Beat the eggs in a shallow bowl.
- Dredge the chops through the flour, then dip into the egg, and then in the bread crumbs. Push the crumbs into the chops to help them stick.
- Place on a rack to rest for 10 minutes.
- In a large skillet, or frying pan, over medium heat, melt the butter with the olive oil until hot. Add the chops and cook, turning once, until browned and crisp on the outside, but moist on the inside, about 3-4 minutes per side.
- Serve with a nice, fresh arugula salad with a vinaigrette. © Recipe courtesy of Silvano Rigo.
MAY WINE CLUB:
The Rigo Wine Estates is a family run winery, managed by Silvano Rigo, his father and an oenologist. Rigo Wine Estates is located in the town of Diano d’Alba, in the heart of the Langhe region, where the terroir has the best characteristics to cultivate the renowned Dolcetto wine. Rigo Wine Estates vinify their own grapes and they are cultivated and produced respecting the CEE environmental protection rules.
Their prestigious vineyards cover approximately 10 hectares and are located in the Sori Piadvenza, at an altitude of 400 meters above sea level. With a mixture of limestone soil and southern exposure, the vineyards yield high quality grapes, along with winemaker Silvano Rigo combining traditional and modern winemaking techniques resulting in quality wines of great value. Combining the old teachings of the people from Langhe and the innovations of new technologies, the winery uses both stainless steel casks and a dedicated room for aging wines in wooden casks and barriques, with constant humidity and temperature.
The rolling hills of Langhe-Roero in Piemonte Italy are covered with medieval towns, ancient castles on the hilltops and was named a UNESCO World Heritage Site in 2014, for its distinctive landscape and winemaking traditions that go back hundreds of years. Learn more about the wine region >
“Intense ruby red color when young, but tending to become garnet-red with aging. Fruit notes of black cherry with hints of licorice. Round and juicy taste, resulting from naturally low tannins. Red cherry mingled with black cherry. A hint of spice. Good structure and freshness. Uncork ahead of time, before serving. Ideal with most savory dishes from the Piedmontese cuisine, especially Tajarin, ravioli al ‘plin’, red meats, strong cheeses and game.” – Winemaker Silvano Rigo.
Winemaker: Silvano Rigo
Appellation: Diano d’Alba, Italy
Varietal: 100% Barbera
Analysis: 13.5% alcohol / volume
Harvest: Late September / Early October
Aging: Stainless steel, no oak to preserve freshness
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.