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The Pork Cutlet You’ll Want to Make 🤤 Bologna Style 👩‍🍳 Ingredients: 4 x 3-5 oz pork loin chops pounded flat and seasoned with salt and pepper 1 cup Parmigiano Reggiano 8 slices thinly cut prosciutto 1-2 cups of beef or chicken stock 1/2 cup of clarified butter For the breading station; 1 cup flour 2 cups bread crumbs 4 eggs beaten and seasoned with salt, pepper and chopped Italian Parsley 🧑‍🍳 Instructions: 1. Run your pounded pork through you breading station. Flour, egg, and breadcrumbs 2
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THE PERFECT SMOKED PORK CHOP FOR FALL! Inspired by the famous double-cut pork chop at Perry’s Steakhouse, this version brings together thick, bone-in pork chops, a sweet and savory dry brine, Duce’s Wild Original BBQ Rub, and a caramelized DQ Glaze. Pair it with buttery sautéed Honeycrisp apples, and you’ve got one incredible fall dinner. FULL RECIPE BELOW ⬇️ INGREDIENTS For the Pork Chops: - 2 double-cut, bone-in pork chops, about 2–2½ inches thick - 3 grams kosher salt per pound of pork - 6 gr
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