Braciola Veneziana | Venetian Pork Chop
My husband Stephen and I have enjoyed watching Somebody Feed Phil on Netflix. After viewing the Venice episode, I was inspired to make the fantastic Venetian vinegar pork chop featured in the show. To my good fortune, host Phil Rosenthal brought the cameras straight into the kitchen of the quaint eatery, Vini Da Arturo, which is located not too far from Piazza San Marco, so I was able to watch the cook preparing the chop. Pair this delicious dish with a Trebbiano wine from Umbria. I suggest Il Reminore from the Madrevite winery. This wine is fresh, complex, and full-bodied and has the perfect amount of acidity to compliment this dish.
See ingredients, directions and pairings.
Ingredients
2 Berkshire Pork Chops, bone-in
2 Eggs, beaten
1 cup All-Purpose Flour, with a pinch of sea salt and a pinch of paprika
2 cup Breadcrumbs
1/2 cup EVOO
2 cups White Vinegar
Directions
Pound out the pork chops to ¼ inch—season with salt and pepper.
Setup a traditional breading station with flour, eggs, and breadcrumbs.
Lightly flour the pork chops, dip them in eggs, and coat with bread crumbs.
Heat oil in a non-stick sauté pan and fry pork chops on each side for 2-3 minutes, or until golden brown.
Drain off the oil and add the vinegar to the pan. Continue cooking the pork chops until all the vinegar evaporates, flipping once.
Serve immediately.
Additional Pairings
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