Serves 4
[NOTE: The marionberry is a variety of blackberry native to Oregon, prized in the Pacific Northwest for its firm, jewel-like fruit and beautiful balance of sweet and tart. If you aren’t able to procure marionberries (though they are available frozen online), simply sub blackberries. Any leftover sauce makes an excellent accompaniment to cheese.]
Ingredients
¾ c. raw hazelnuts
2 T. sesame seeds
1 T. coriander seeds
1 T. cumin seeds
1 t. kosher salt, plus more to taste
½ t. freshly cracked black pepper, plus more to taste
¼ c. + ¼ t. honey, divided
½ c. apple cider vinegar
2 c. marionberries
4 4- to 6-oz. boneless pork loin chops
½ c. all-purpose flour
2 lg. eggs
½ c. panko breadcrumbs
1 c. vegetable oil
2 T. red wine vinegar
¼ t. dijon mustard
¼ c. extra virgin olive oil
4 Belgian endives, trimmed, leaves separated and cut into 1 ½” pieces
1 sm. head radicchio, trimmed, leaves separated and cut into 1 ½” pieces
1 hunk parmesan, for shaving
Instructions
In a large skillet over medium heat, toast hazelnuts, stirring often, until just beginning to smell nutty and warm, 3-5 minutes. Add sesame seeds, coriander seeds, and cumin seeds to the pan and continue cooking, stirring often,until the hazelnuts and seeds are lightly golden and everything smells toasty and fragrant, about 1-2 minutes more.Transfer the nut and seed mixture to the bowl of a food processor and add the salt and pepper. Pulse mixture until it reaches a coarse, sandy texture, but take care not to overprocess it into a paste. Transfer to a small bowl and set aside for later.
In a small saucepan, cook ¼ cup honey over medium heat until it begins to darken a shade, about 3-5 minutes.Carefully add vinegar and marionberries to the pan (the mixture will bubble vigorously) and stir to combine. Bring to aboil, then reduce heat to low and simmer, stirring occasionally, until the berries have cooked down and the sauce has reduced and thickened slightly (it should have the consistency of maple syrup), 15-20 minutes. Strain through a fine mesh sieve, pressing on the fruit solids to extract any remaining liquid, then season to taste with salt and pepper and set aside.
To prepare the cutlets, place each pork chop between two sheets of plastic wrap and, using a meat mallet or small heavy-bottomed skillet, lightly pound, from the center out, to about 1/3” thick. Set up a breading station: on one large plate, gently whisk together flour and ¼ teaspoon each kosher salt and freshly cracked black pepper. Lightly beat eggs on a second large plate.
Finally, combine panko and ½ cup dukkah on a third large plate.
Working one at a time, dredge each cutlet in the seasoned flour, then dip in the beaten egg. Transfer, allowing any excess to drip off first, to the dukkah mixture and coat completely, turning once and pressing lightly to make sure the breading is sticking to the pork. Remove to a half sheet tray or platter and repeat with remaining cutlets.
When ready to fry, heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. When oil begins to shimmer and a breadcrumb dropped into the oil immediately sizzles and bubbles vigorously, transfer two cutlets to the pan and cook, flipping once, until golden brown and crispy, 2-3 minutes per side. Transfer to a paper towel-lined platter, sprinkle with salt and a crack of black pepper, and loosely tent with foil to keep warm. Repeat with remaining cutlets.
In a large bowl whisk together vinegar, mustard, and remaining honey. Slowly drizzle in olive oil, whisking constantly to emulsify, then season to taste with salt and pepper. Add endive and radicchio leaves to bowland toss to thoroughly coat. Divide among four plates. Top with shaved parmesan as desired and serve alongside pork cutlets, drizzled with marionberry sauce and sprinkled with dukkah (any leftover dukkah can be stored airtight for up to two weeks and is delicious served simply with good bread and olive oil, or used to garnish everything from roasted vegetables to eggs).
