Ingredients

• 4 thin, bone-in pork chops, loin pounded to 1/2-inch thick
• Salt and pepper
• Flour, for dredging
• 2 large organic eggs
• 2 tablespoons Dijon mustard
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmigiano Reggiano cheese (a couple of handfuls)
• 1 teaspoon fennel seed (1/3 palmful)
• 1 teaspoon granulated garlic (1/3 palmful)
• 1 teaspoon granulated onion (1/3 palmful)
• 1/4 cup mixed fresh herbs such as thyme, parsley, rosemary, oregano or marjoram, finely chopped
• Olive oil, for shallow frying

For the orange and red onion topping:

• 4 medium navel or blood oranges
• 1/2 cup red onion, finely chopped
• 1/2 cup flat leaf parsley, chopped
• 1 tablespoon chopped oregano or marjoram
• Salt and pepper
• Extra virgin olive oil (EVOO), for liberal drizzling

Description

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