Crispy Pork Loin Chops with Melted Scamorza & Shaved Truffle
15m prep
20m cook
4 servings
Difficulty: Medium
- 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)
- Season & Set Up Pat thawed chops dry. Season both sides with Maldon salt, pepper, and thyme leaves. Prepare three bowls:
- Flour – Caputo “00”
- Egg – beaten eggs + juice of ½ lemon
- Crumb – Italian bread crumbs + grated Parmigiano + a pinch of thyme
- Bread the Chops Press each chop into flour, dip in egg wash, then coat firmly in the cheesy breadcrumb mix.
- Sear Until Golden Heat grapeseed oil in an oven-safe skillet over medium-high. Sear chops 3–4 min per side until deep golden.
- 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.
- 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.
- 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.