Add the paprika and bacon and cook until fragrant, about 1 minute.
Dip pork chops in egg, letting excess drip back into the bowl.Dredge pork chops in potato flakes, pressing to help flakes adhere.. Heat butter and oil in a large skillet over medium-high until butter melts.
Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side.Transfer pork chops to a paper towel–lined plate.Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.. Notes.
Dried potato flakes—aka instant mashed potatoes—are made from dehydrated cooked potatoes and are an outstanding gluten-free substitute for breadcrumbs..3/4 cup olive oil.
2 jalapeños, coarsely chopped.
1 poblano chile, coarsely chopped.Cooking the meats one after the other builds an incredible foundation of flavor in the pan before you finish off the sauce with aromatics, tomatoes, broth, and a generous splash of red wine for deglazing.
A final flourish of creamy butter and red wine vinegar bring a luxurious silkiness and brightness to the sauce.And, there’s no need to finish with extra salt — the cured meats provide just enough to properly season the ragu.
So the next time there’s extra salami on your cutting board, don’t toss it.Instead, turn it into tomorrow’s dinner.Los Angeles, California.
(Editor: Best Printers)