Pork Cutlets with Buttered Leeks and Radishes
Little orbs of red, pink, white and even purple, all bundled up with bright green leaves. What says spring more than a perfect bunch of fresh-picked radishes? There’s nothing quite like the pungent bite of a raw radish balanced with just a bit of salt, so you might never think to treat them as the root vegetable they are. But take a chance: The result is a mellow flavor that’s surprisingly buttery, even as the radishes retain their satisfying crunch. This recipe combines radishes with another farmers’ market staple – leeks – to create a perfect complement to crispy pan-fried pork cutlets.
For the pork:
- 4 boneless pork chops
- 1 cup all-purpose flour
- Salt and pepper
- 1 large egg
- 3/4 cup milk
- 2 cups panko bread crumbs
- 2 Tbs. olive oil
- 2 Tbs. butter
- For the vegetables:
- 1 Tbs. olive oil
- 1 Tbs. unsalted butter
- 3-4 scallions cut into 2-inch pieces
- 1 bunch radishes cleaned, trimmed and cut into quarters or eighths, depending on size
- 3-4 leeks thinly sliced into rings (white and light green parts)
- 1/2 cup chicken broth
- 1/4 tsp kosher salt
- 1 tsp lemon juice
- 4 Tbs. fresh parsley chopped and divided
- Place the pork chops between two sheets of plastic wrap and gently pound with a meat mallet until they are a uniform 1/4 inch thick.
- In a shallow dish, combine flour, salt and pepper. In a second shallow dish, whisk together egg and milk. In a third shallow dish, place the bread crumbs.
- Dredge each pork chop in flour, then dip in the egg mixture. Let the excess moisture run off, then dredge in bread crumbs and place on a plate. Once all pork chops are breaded, place the plate in the refrigerator to help set the coating.
- Meanwhile add 1 Tbs. olive oil and 1Tbs. butter to a large skillet. Heat over medium heat, then add the green onions. Sauté until golden, about three minutes, then add the radishes. Cook for another minute or so, then remove onions and radishes from the pan.
- Add the leeks to the pan, sautéing briefly (just until the leeks begin to sweat). Add chicken broth, salt, and lemon juice. Cook, stirring occasionally, until the leeks are softened, 5-8 minutes.
- While leeks are cooking, heat 2 Tbs. olive oil and 2 Tbs. butter in another large skillet. Remove the chops from the refrigerator and place into the hot pan, making sure not to crowd the chops. Cook, without moving, approximately 3 minutes, or until meat easily lifts from the pan and the coating is golden. Turn and cook the other side, approximately 3 minutes. Remove to a plate lined with paper towels; place in warm oven until ready to use.
- Return the onions and radishes to the pan with the leeks, adding 2 Tbs. parsley. Toss to incorporate and cook a minute or two to heat everything through.
- To serve, plate some of the leek and radish mixture to create a bed for the pork chops, then top with more leek and radish mixture, being sure to pour the sauce over the top immediately before serving. Sprinkle with fresh parsley. Serves 4.