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pork chop martini

Pork Chop Martini

Pork Chop Martini is a rich, comforting classic with crispy, golden pork chops finished in a bold, savory sauce and topped with melted parmesan cheese. It’s the kind of dish you’d expect at an old-school Italian restaurant—hearty, indulgent, and packed with flavor in every bite. If you’re craving a pork chop that feels special, satisfying, and unforgettable, this one delivers.
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Course Main Course

Equipment

  • 1 Oven safe skillet

Ingredients
  

For the Pork Chops

  • 4 pork chops pounded to less than 1/2 inch thick
  • salt & black pepper to taste
  • 4 large eggs
  • 1 cup flour
  • 1 1/2 cup Italian seasoned breadcrumbs
  • olive oil for frying

Finishing sauce

  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic sliced
  • 1/3 cup dry white vermouth
  • 1/3 cup vodka
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 1/2 cups low sodium chicken broth
  • 3 large cherry peppers chopped
  • 1/4 cup sliced and pitted green Sicilian olives 
  • salt and pepper to taste
  • 1/2 cup grated parmesan 
  • 1/4 cup chopped flat leaf parsley  
  • 2 tbsp cold butter

Instructions
 

Pork Chops

  • With a meat mallet, pound the pork chops to less than ½ inch thick  
    4 pork chops
  • Heat a large heavy skillet with ¼ inch olive oil to 360-degree F oil temp   
    olive oil
  • In a large bowl, beat the eggs. Place breadcrumbs and flour on separate baking sheets   
    4 large eggs, 1 cup flour
  • Pat pork chops dry with paper towel and season with salt and pepper on both sides. Dredge pork chop in flour and shake off excess. Dunk pork chop in egg mixture then dredge in breadcrumbs. Place on parchment paper lined baking sheet.  
    salt & black pepper, 1 1/2 cup Italian seasoned breadcrumbs
  • Fry 1-2 pork chops at a time on both sides until golden brown on both sides (5-6 minutes total) 
  • Place cooked pork chops on a rack on a baking sheet. 

Martini Sauce

  •  In a large broiler safe pan, heat the extra virgin olive oil over medium heat. Add the garlic and cook until golden brown, then add the cherry peppers. Turn the broiler on and set the rack at the second highest level.
    3 tbsp extra virgin olive oil, 3 large cherry peppers, 6 cloves garlic sliced
  • Add the vermouth and deglaze briefly. Take the pan off the heat and add the vodka. Return to the stove and add the chicken broth, white wine vinegar, and lemon juice.  Raise heat to high and reduce liquid in pan by half.   
    1/3 cup dry white vermouth, 1/3 cup vodka, 2 tbsp white wine vinegar, 2 tbsp lemon juice, 1 1/2 cups low sodium chicken broth
  • Remove pan from heat and check for seasoning adding salt and pepper as needed. Place pork chops in pan and spoon sauce over pork chops. Add the olives to the sauce and top each pork chop with parmesan cheese. Broil in the oven for 2-3 minutes until the cheese has melted.  
    1/4 cup sliced and pitted green Sicilian olives , salt and pepper, 1/2 cup grated parmesan 
  • Place the pork chops onto a platter. Give the sauce a final taste test and season as needed with salt and pepper. Whisk the butter into the sauce one tablespoon at a time. Pour the sauce around the pork chops.   Sprinkle parsley on top and serve. Enjoy! 
    1/4 cup chopped flat leaf parsley  , 2 tbsp cold butter

Video

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