- 2 1/2 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta
- 1 large fennel bulb, cored and thinly sliced
- 1 large head of radicchio, cut into 6 wedges
- Salt and freshly ground pepper
- 1 cup freshly grated Parmigiano-Reggiano cheese (4 ounces)
- 1 tablespoon cornstarch
- Twelve 1/2-inch-thick boneless pork chops (about 3 ounces each), pounded 1/4 inch thick
- 2 tablespoons unsalted butter
- Basil leaves and lemon wedges, for serving
- In a large, deep skillet, heat 1/2 tablespoon of the olive oil. Add the pancetta in a single layer and cook over moderate heat, turning once, until slightly crisp, about 7 minutes. Add the fennel and radicchio, season lightly with salt and pepper and cook, stirring occasionally, until the vegetables are just tender, about 6 minutes. Keep warm.
- Preheat the oven to 225° and heat a large griddle. In a pie plate, combine the cheese with the cornstarch. Season the pork with salt and pepper and coat both sides with the cheese mixture, pressing to help it adhere. On the griddle, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, turning once, until browned and crusty all over, about 4 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining pork in the remaining 1 tablespoon each of butter and oil.
- Transfer the pork to plates and top with the fennel-radicchio mixture. Garnish with basil leaves and lemon wedges and serve right away.
The fennel-radicchio mixture can be made up to 3 hours ahead. Reheat before serving.
Fresh, berry-inflected Chianti.