Pork Cutlets with Condimento Balsamic Vinegar

The focus for November has been on Traditional Italian Foods and in my family, pork cutlets with balsamic dressing certainly filled that bill.

The recipe I’m about to share with you is a bit of a diversion from the simple pork chops Gracie prepared for us on many a weekday night. My father loved those chops and my mom seemed to love preparing them. She had it down to a science. One hand in the egg batter and with the other the chop moved to the seasoned breadcrumbs. She could do this with her eyes closed. When we opened the store customers would always be looking for something to bring home and dress it up like they spend the whole day making it. On Mondays we featured our version of a Gracie’s standard – Pork Cutlets with Condimento Balsamic Vinegar.

Our head chef Eric, certainly had a way with taking a simple recipe and spicing it up. Gracie’s would never think about using an expensive imported Italian Balsamic vinegar on her chops. She was more about simple, quick and the economy of feeding a family. Eric on the other hand had a shop full of ingredients at his fingertips and came up with this killer Pork Cutlet Recipe.

To start with Eric made a mayonnaise using the Condimento Balsamic Vinegar. A teaspoon was all that was needed as this aged Balsamic really intensified the flavor of anything it came in contact with. Once the chops were done, he would spread the mayo over the top and watch those customers eating at one of our tables giggle with enjoyment.

For the Mayo:

3 eggs,
a teaspoon of Balsamic Condimento
juice of half a lemon

Mix well in a blender. Add:

1/3 cup minced parsley
one teaspoon chopped capers

The Chops:

4 (4-6 oz) boneless pork fillets, pounded to approximately ½ inch thick
1/2 c. flour
2 T. butter
2 T. olive oil for sauteing
salt and pepper to taste

Start by place flour in shallow dish and lightly dredge the pork fillets with flour.

In a frying pan, heat olive oil and butter together over medium-high heat. Add the pork chops and cook for 3-4 minutes per side, be sure to turn the meat only once. Remove from heat and season with salt and pepper to taste.

Spread the Condimento Balsamic Mayonnaise over the chops and you’re done. Serves 4.

The Mayonnaise can be used to spice up hard boiled eggs and on any boiled meats.

For a wine pairing I’m going to Piedmont and the Nebbiolo grape which of course means Barolo or Barbaresco. My choice is Socre Barbaresco 2007. Scored 90 points from the Wine Advocate, I love the 2007 vintage as it is plenty age worthy but drinking wonderfully right now.

The $36.00 price tag may seem a bit steep for a pork chop dinner but this is more than your mother’s (or mine for that matter) take on chops.

Look at what the Wine Advocate had to say: “This 2007 Barbaresco is a pretty, feminine wine with tons of Nebbiolo character in its spices, red berries, flowers and minerals. I particularly admire the way the wine’s inner juiciness and sweetness emerges over time, adding a wonderful sense of proportion to the classically built frame. Tasted a second time a few hours later, the wine came together even more beautifully.”