Eggs • Milk • Wheat

Preparation Time

<strong>Pork</strong>

In a 19th-century building in Vancouver’s Gastown, L’Abattoir’s stylish West Coast cuisine shines brightly—and we mean Michelin nod bright. We’re teaming up on masterful recipes with acclaimed chef Lee Cooper, as he pops cherry tomatoes into piccata sauce and crisps sage leaves for contrast on Nagano chops.

Goodfood x labattoir bone in pork chop piccata - Extra large standard

Goodfood x labattoir bone in pork chop piccata - Extra large 2x

Goodfood x labattoir bone in pork chop piccata - Large standard

Goodfood x labattoir bone in pork chop piccata - Large 2x

Goodfood x labattoir bone in pork chop piccata - Medium standard

Goodfood x labattoir bone in pork chop piccata - Medium 2x

Goodfood x labattoir bone in pork chop piccata - Small standard

Goodfood x labattoir bone in pork chop piccata - Small 2x

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Goodfood x labattoir bone in pork chop piccata - Thumbnail 2x

Bone-in Nagano pork chops (raised by Canadian farmers)

Multicoloured cherry tomatoes

Shishito peppers

Sage

Lemon

Panko

Couscous

All-purpose flour

Parmigiano Reggiano (contains rennet)

Classic

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata

Large oven-safe pan

Medium pan

Salt & pepper (S&P)

Small pot (or kettle)

Whisk

4 or 8 tbsp Butter

2 or 4 Eggs

&lt;ul&gt;
&lt;li&gt;Preheat the oven to 450&amp;deg;F.&lt;/li&gt;
&lt;li&gt;Halve the &lt;strong&gt;tomatoes&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Juice the &lt;strong&gt;lemon&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Pick the &lt;strong&gt;sage leaves&lt;/strong&gt; off the stems.&lt;/li&gt;
&lt;li&gt;In a shallow bowl, beat&lt;strong&gt;&amp;nbsp;2 eggs&lt;/strong&gt; (double for 4 portions) until smooth.&lt;/li&gt;
&lt;li&gt;Place the &lt;strong&gt;flour &lt;/strong&gt;in a second shallow bowl.&lt;/li&gt;
&lt;li&gt;In a third shallow bowl, combine the &lt;strong&gt;panko &lt;/strong&gt;and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;In a small pot (or kettle), bring &lt;strong&gt;1 cup water&lt;/strong&gt; (double for 4 portions) to a boil.&lt;/li&gt;
&lt;/ul&gt;

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata - Step #1 Mise en place

Mise en place

&lt;ul&gt;
&lt;li&gt;In a large bowl, combine the &lt;strong&gt;couscous&lt;/strong&gt; and &lt;strong&gt;boiling water&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Cover and let sit for 5 min. Fluff the &lt;strong&gt;couscous&lt;/strong&gt;; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.&lt;/li&gt;
&lt;/ul&gt;

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata - Step #2 Cook the couscous

Cook the couscous

&lt;ul&gt;
&lt;li&gt;Meanwhile&lt;strong&gt;,&lt;/strong&gt; pat the &lt;strong&gt;pork&lt;/strong&gt; dry; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Working one at a time, coat one side of the &lt;strong&gt;pork&lt;/strong&gt; in the &lt;strong&gt;flour &lt;/strong&gt;(shaking off any excess), then in the &lt;strong&gt;eggs&lt;/strong&gt; (letting any excess drip off), then in the &lt;strong&gt;panko &lt;/strong&gt;(pressing to adhere).&lt;/li&gt;
&lt;li&gt;In a large, oven-safe pan, heat a drizzle of &lt;strong&gt;oil &lt;/strong&gt;and &lt;strong&gt;2 tbsp butter&lt;/strong&gt; (double for 4 portions) on medium.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;sage &lt;/strong&gt;and cook, 2 to 3 min., until crisp. Transfer to a plate.&lt;/li&gt;
&lt;li&gt;In the same pan, heat a drizzle of &lt;strong&gt;oil &lt;/strong&gt;on medium.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;pork*&lt;/strong&gt;, breaded-sides down, and cook, 3 to 4 min., until partially cooked. Flip and cook, 1 min., until seared. Transfer to the oven and roast, 7 min., until cooked through.&lt;/li&gt;
&lt;/ul&gt;

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata - Step #3 Crisp the sage & cook the pork

Crisp the sage &amp; cook the pork

&lt;ul&gt;
&lt;li&gt;Meanwhile, in a medium pan, heat a drizzle of &lt;strong&gt;oil &lt;/strong&gt;on high.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;shishitos &lt;/strong&gt;and cook, stirring occasionally, 2 to 3 min., until blistered; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Transfer to a plate and reserve the pan.&lt;/li&gt;
&lt;/ul&gt;

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata - Step #4 Cook the shishitos

Cook the shishitos

&lt;ul&gt;
&lt;li&gt;In the same pan, heat the &lt;strong&gt;lemon juice&lt;/strong&gt; (start with &amp;frac12;) and &lt;strong&gt;2 tbsp butter&lt;/strong&gt; (double for 4 portions) on medium-high.&lt;/li&gt;
&lt;li&gt;Cook, stirring often, 30 sec. to 1 min., until melted.&lt;/li&gt;
&lt;li&gt;Add the &lt;strong&gt;tomatoes&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Cook, stirring often, 2 to 3 min., until slightly warmed through.&lt;/li&gt;
&lt;/ul&gt;

Goodfood x L'Abattoir: Bone-In Pork Chop Piccata - Step #5 Make the sauce

Make the sauce

&lt;ul&gt;
&lt;li&gt;Divide the &lt;strong&gt;couscous &lt;/strong&gt;between your plates.&lt;/li&gt;
&lt;li&gt;Top with the &lt;strong&gt;pork&lt;/strong&gt; and spoon the &lt;strong&gt;sauce &lt;/strong&gt;over.&lt;/li&gt;
&lt;li&gt;Garnish with the &lt;strong&gt;sage &lt;/strong&gt;and &lt;strong&gt;cheese&lt;/strong&gt;.&lt;/li&gt;
&lt;li&gt;Serve the &lt;strong&gt;shishitos &lt;/strong&gt;on the side. Bon app&amp;eacute;tit!&lt;/li&gt;
&lt;/ul&gt;