Pork Milanese

• 8 1/4-inch-thick boneless pork chops, trimmed of excess fat
• Kosher salt and freshly ground pepper
• 6 thick slices white sandwich bread
• 3 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp minced fresh rosemary
• 3 lg eggs
• 1 1/2 c all-purpose flour
• extra-virgin olive oil for frying 
• lemon wedges

Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.

Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Serve with lemon wedges and sides of your choice like a small salad, mashed potatoes, a green vegetable or even rice.

Pimiento Cheese BLTs

• 2 tbsp bottled diced pimientos, drained
• 1 tbsp grated peeled shallots
• 2 tbsp mayonnaise
• 1 tsp cider vinegar
• 1/4 tsp freshly ground black pepper
• 4 oz shredded sharp cheddar cheese
• 1/3 c grated fresh Parmesan cheese
• 4 (1-ounce) slices sourdough bread, toasted
• 12 tomato slices
• 1/4 teaspoon kosher salt
• 4 center-cut bacon slices, cooked and halved
• 1 cup romaine lettuce leaves 

Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup romaine.

Turkey-Roni Burgers

• 1.5 lbs ground turkey
• 1/4 lb pepperoni, finely diced
• 1 lg sprig rosemary or sage, chopped
• 1 clove garlic, grated
• Kosher salt and freshly ground pepper
• 1/3 c mayonnaise
• 1/2 c chopped fresh parsley and/or basil
• 1/2 tsp finely grated lemon zest
• 2 tsp lemon juice
• 8 slices provolone cheese
• 4 onion rolls, split
• 4 slices beefsteak tomato
• Lettuce leaves, for serving

Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four 1/2-inch-thick patties.

Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.


Toast the buns cut-side down in the skillet, then remove from the pan and spread with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.