These are pounded very thin and quickly pan fried in great extra virgin olive oil. I have served them with an apricot sauce but you can use your favourite or none at all.
You will need:
- 4 pork loin chops – bone in, fat removed, pounded thin
- 2 fresh apricots (or peaches)
- 1 shallot – chopped fine (1/2 is cooked and 1/2 added raw)
- 1 clove garlic
- 1/2 chili – sliced
- 4 tbsp extra virgin olive oil
- 2 tbsp honey
- 1/2 cup flour
- 1 tbsp Za’atar spice mix
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/2 tsp Cayenne pepper
- more olive oil for frying (halfway up chops)
Step 1: remove fat and pound thin. You can place between plastic wrap or wax paper. I actually like them even thinner than this so they cook super fast and stay crispy.
Step 2: chop a few apricots, shallot, garlic and fresh chili of your choice. I like the save a bit of the shallot to add raw at the end. Cook in olive oil a few minutes until soft.
Step 3: let cool and puree in a blender to make smooth. I add honey and shallots depending on how sour the apricots are. Set aside.
Step 4: add seasonings to your flour and dredge meat once.
Step 5: cook in good olive oil. I add enough oil to come halfway up the chops. Wait until they are browned well on one side before turning to sear the other. I wait until pan is very hot then I add oil and then sear meat to get it crispy. The cast iron pan helps.