Giovanni Oliva Owner Trattoria Pulcinella — Photos by Jazz Martin

Costata Di Maiale Alla Milanese Con Marmellata Di Cipolle
(Pork chop Milanese style with onion marmalade)

Serves 4 people

Ingredients:

• 4 Pork Chops (boned)
• 1 Egg
• 1½ cups of fine bread crumbs
• ¼ cup clarified butter
• 1 onion (diced)
• 1 cup sherry vinegar
• ½ cup white wine
• ¼ cup granulated sugar
• few thyme sprigs
• salt and pepper

Pound the pork chops with a meat mallet. In a bowl beat the egg with a pinch of salt. Spread out the breadcrumbs in a shallow dish. Melt the clarified butter in a skillet and dip each chop first in the beaten egg and then in the breadcrumbs, pressing them on with your fingers. Fry the chops over low heat for about 10 minutes on each side until golden brown.

For the marmalade, combine onion, sherry vinegar, white wine, granulated sugar and thyme in a saucepan and reduce on medium heat until the onions are very soft and the liquid has cooked down to a syrupy consistency, about 45 minutes.

Pour marmalade over pork chops and add salt and pepper to taste.