Robke's Famous Pork Chop Martini

 From the TODAY show Chef Louis Salvaggio from Robke's restaurant on Long Island. I love this dish because it takes away all the margin of error with pan-fried pounded pork chops. They're nearly impossible to undercook or overcook, and they soak up that beautiful tangy cherry pepper sauce.

This was so good and we can't wait to make it again! 

2 (10-ounce) bone-in rib pork chops (we only had boneless)

1/2 cup all-purpose flour 

4 eggs, beaten (only used 1)

2 cups fine panko breadcrumbs

1/2 cup olive oil or enough to coat the bottom of a large frying pan 

1/4 cup hot and sweet cherry peppers, halved and seeded, plus the juice 

1 clove garlic 

1 tablespoon red wine vinegar 

1 lemon, juiced 

1/2 cup chicken broth 

salt and freshly ground black pepper, to taste

 2 tablespoons butter 

1/2 cup grated Parmigiano-Reggiano 

1 tablespoon chopped parsley, to garnish

1. Start by trimming and cleaning your pork chops. Pound them very thin. 

2. Set up your dredging station. Place the flour, egg and breadcrumbsin 3 separate shallow bowls. 

3. Dredge your pork chopsin flour, then dip them in the eggs and coat them well in the breadcrumbs. 

4. Preheat your oven's broiler to medium-high heat. 

5. Set a large frying pan to medium heat, add the olive oil and let it heat up. 

6. Once the oil is hot enough (you can test by throwing a breadcrumb in to see if itsizzles), add the pork chops and cook them until golden brown, approximately 2 minutes perside. 

7. Remove the excess oil from the pan and add the cherry peppers with the juice, garlic clove, red wine vinegar, lemon juice and chicken broth. Season to taste with salt and pepper. 

8. After about 1 or 2 minutes, remove the garlic and add the butter. Increase the flame to medium-high and let the sauce reduce for about 2 minutes. 

9. Coat the pork chops well in the Parmigiano and place the pan in the oven for 3 to 5 minutes or until you see the cheese is melted. 

10. Plate and garnish with parsley.