Thanks to a Full Weekend of Giada

This Saturday, I basically watched about 10 back-to-back episodes of Everyday Italian. I don't think there was a single dish that didn't look yummy but this one looked the best! Thin-cut pork chops dipped in seasoned breadcrumbs and then pan-seared and topped off with some Mozzarella Cheese. The dipping sauce is made with sour cream, mayo, cream-cheese, capers and a hint of lemon zest. How could this NOT be good?

Pork Milanese with Creamy Caper and Lemon Sauce

Ingredients: (6 servings)

Creamy Caper and Lemon Sauce:
2/3 c mascarpone cheese OR cream cheese
3 Tbsp mayonnaise
3 Tbso sour cream
1/4 c whole milk OR half and half
1/4 c capers, drained and chopped
1 lemon, zested
1 Tbsp parsley
1/4 tsp salt
1/4 tsp black pepper

Pork Milanese:
3/4 c all-purpose flour
1/2 tsp salt, plus more for seasoning
1/2 tsp black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 c seasoned Italian bread crumbs
3 Tbsp vegetable oil
6 thin-cut pork chops

Preparations:

For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.

For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.