I absolutely love experimenting and creating dishes in my Bull pizza oven. Made in Italy, the oven’s superior rock base insulation and food grade cooking stone create an authentic, second-to-none pizza oven for the outdoor kitchen. As I light the fire with excitement for this week’s recipe, I start to sing my version of The Christmas Song. “Pork chops roasting on an open fire… “
This week’s recipe is super simple to make, with mouth-watering results. On the menu – wood-fired breaded pork chops. To flavor the oil, smashed whole garlic is sautéed and saved as a crunchy garnish. The one-inch thick breaded chops are then pan seared in a hot cast iron pan, forming a crispy, golden brown crust on the outside. Tucked away in the corner to finish with indirect heat, the juicy chops cook up in minutes, making a fantastic holiday treat.
- I am obsessed with roasted citrus. It’s the perfect addition to any holiday dish, dessert or cocktail. The smoky tones add to the citrus as it roasts on top of the hot embers, giving this week’s dish a boost in flavor!
- 4 (1-inch thick) bone-in chops
- 1½ cups seasoned breadcrumbs
- ½ cup freshly grated parmesan cheese
- 3 large eggs
- ¼ cup milk
- 1 tablespoon dried parsley
- Kosher salt and cracked black pepper
- 2 lemons, cut in half
- 3 tablespoons oil
- 4 cloves of garlic, smashed
- Breading the chops: In a small bowl whisk together the eggs, milk, salt and pepper. In a separate bowl, mix together the breadcrumbs, grated parmesan, parsley, salt and pepper. Submerge each pork chop into the egg and bread crumb mixture, making sure all sides are coated evenly.
- Building the fire: Preheat the Bull pizza oven to 450 - 500 degrees F. Allow the fire to burn about 30-40 minutes until embers start to form. Place the large cast iron pan into the oven to preheat, around 5 minutes.
- Sauté the garlic: Using the Bull pit mitt, grab the handle of the pan and bring it to the front opening of the pizza oven. Add the oil and smashed garlic. Stirring occasionally, sauté the garlic until golden brown, around 5 minutes. WIth a slotted metal spoon, remove and reserve the roasted garlic.
- Cooking the chops: Place the cast iron pan with the seasoned oil back into the oven next to the fire to get nice and hot, around 3-4 minutes. At the same time, place the lemons, cut in half, on top of the hot embers. Once the pan is hot, add the breaded chops to the hot pan and oil. Sear each side for 5 minutes, until a golden brown crust forms on the outside. To finish, place the pan back in the corner opposite of the hot embers and allow the chops to finish, another 3-5 minutes, until the internal temperature reaches 150 degrees F. Using Bull’s tongs, carefully remove the lemon from the hot embers.
- To serve: Place an assortment of greens on Bull’s wood pizza peel. Next, add the chops and place the roasted lemon around the chops. Squeeze on of the lemons on top of the pork and garnish with chopped parsley and the crispy smashed garlic. Season with a pinch of salt and grated parmesan cheese.
🔥 Chef Amy 🔥