Crispy Pork Loin Chops with Melted Scamorza & Shaved Truffle

Ingredients:

• Pork loin chops (frozen, 4 pcs) - 1 pack, thawed
• Caputo 00 flour (gnocchi & pasta) - ½ cup (about 60 g)
• Whole eggs - 2, lightly beaten
• Italian bread crumbs - 1 cup (about 100 g)
• Parmigiano Reggiano PDO (12 months) - ¼ cup finely grated (≈ 25 g)
• Scamorza (pear-shaped) - 1 piece, sliced into 4 thin pieces
• Fresh black truffle - ≈ 10 g, thinly shaved
• Friarielli in oil (Marrazzo) - 1 tin, drained (≈ 200 g)
• Fresh thyme - Leaves from 2–3 sprigs
• Mixed peppercorns, ground - ½ tsp or to taste
• Maldon sea-salt flakes - to taste
• Grapeseed oil - 3 Tbsp
• Amalfi lemons - 2 (juice of ½ for egg wash, wedges with the rest)

Step-by-Step Instructions:

1. Season & Set Up
   Pat thawed chops dry. Season both sides with Maldon salt, pepper, and thyme leaves. Prepare three bowls:
2. Flour – Caputo “00”
3. Egg – beaten eggs + juice of ½ lemon
4. Crumb – Italian bread crumbs + grated Parmigiano + a pinch of thyme
5. Bread the Chops
   Press each chop into flour, dip in egg wash, then coat firmly in the cheesy breadcrumb mix.
6. Sear Until Golden
   Heat grapeseed oil in an oven-safe skillet over medium-high. Sear chops 3–4 min per side until deep golden.
7. Oven-Roast & Cheese Finish
   Transfer skillet to a pre-heated 180 °C oven for 8 min. Remove briefly, top each chop with a scamorza round, and return under the oven grill/broiler for 2–3 min until the cheese bubbles and drapes over the crust.
8. Warm the Friarielli
   While chops rest 5 min on a board, pour off most fat, add drained friarielli to the skillet, and warm 2 min, scraping up flavourful bits; season with a squeeze of lemon.
9. Plate & Truffle
   Nestle greens on each plate, set a crispy, cheese-topped chop over them, shower generously with shaved black truffle, finish with a pinch of sea salt and lemon wedges, and serve immediately.

Buon Appetito!