New York Chop Cutlet with 'Nduja Gnocchi and Dandelion Salad



To Serve: Plate the NY Chop, ‘nduja gnocchi and dandelion salad.


  • 2 New York pork chops
  • 1/2 cup flour
  • 2 eggs (large, beaten)
  • 2 cups panko bread crumbs
  • salt
  • pepper
  • 1/4 cup oil
  • 1 tablespoon butter
  • 8 ounces gnocchi
  • 1 tablespoon butter
  • 2 tablespoons nduja
  • 1/4 cup chicken broth
  • 1 tablespoon chives (thin rings)
  • 1 cup dandelion greens (or arugula, torn)
  • 1 tablespoon lemon juice
  • 1 slice prosciutto (torn)
  • 1/4 cup parmesan cheese (shredded)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper


  1. For the Pork: Arrange three containers: one with flour, one with egg, and one with panko seasoned with salt and pepper. Pound chops between two pieces of plastic wrap with a mallet or rolling pin until ¼-in. thick.
  2. Coat chops in flour, removing excess, then egg, then panko, getting as much to stick as possible.
  3. Heat oil in skillet over medium-high heat, then add butter. Avoid burning. Cook chops until golden brown on both sides and internal temperature reaches 145ºF. Let rest 3 minutes.
  4. For the ‘Nduja Gnocchi: Bring pot of water to a boil. Place gnocchi in boiling water and cook until they just float.
  5. Wipe almost all oil from pan used to cook pork. Heat pan over medium-high heat and add butter.
  6. Using slotted spoon, remove gnocchi from water and place in sauté pan. Brown slightly, add ‘nduja and chicken broth and stir. Simmer until broth has been absorbed, garnish with chives.
  7. For the Dandelion Salad: In a bowl, toss together all ingredients for salad.
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