There’s a cozy spot in Brooklyn, right by the Franklin Ave stop, that I visit whenever I can. It’s a place where seasonal simplicity shines, with a romantic ambiance and a thoughtful staff. Hart’s has my heart.

The menu at Hart’s changes often, but it follows a comforting rhythm: a few vegetable plates, the beloved clam toast, a milanese, and an olive oil cake among other dishes. This predictability is something that home cooks can find solace in—having a few staple dishes that are perfect for both quiet dinners and entertaining, adaptable through the seasons. This Pork Milanese recipe, inspired by many delicious dinners at Hart’s, is one you’ll want to keep handy.

SERVES 2 

INGREDIENTS

TOUM YOGURT SAUCE 

1 cup greek yogurt 

2-3 tablespoons toum* 

Lemon 

Salt 

½ lemon

PORK MILANESE

2 boneless pork chop 

2 eggs 

Teaspoon Dijon mustard

½ cup all purpose flour 

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon salt 

1 cup panko 

SEASONAL VEGETABLES

Snow peas 

Arugual 

Radish 

Micro greens 

½ lemon

For the Toum Yogurt Sauce

In a small bowl, whisk together the greek yogurt, toum, the juice of ½ lemon, and a pinch of salt.

Cover and store in the refrigerator until plating. 

*Toum is a traditional Lebanese garlic sauce – fantastic on it’s own, used in marinades or dressings. There are a handful of ready-to-eat options available and I highly recommend Chicago’s own, Vargo Brother Ferments. 

For the Pork Milanese

Place the pork chop between two sheets of waxed paper or plastic wrap. Using a meat pounder or rolling pin, carefully pound the pork chops one at a time to approximately ¼-½ inch thickness. Season with salt and pepper and set aside. 

In three small baking dishes, prepare your dredge. In the first dish, scramble the eggs with the dijon. In a separate dish, mix the flour, garlic and onion powders, and salt together. The third dish will hold the panko. 

In a medium cast iron skillet, pour in vegetable oil, just enough to cover the base of the pan. Bring the oil up to temp at medium heat. Test the temperature by occasionally tossing in a few panko crumbs – if they sizzle on the surface and quickly turn a toasted brown without burning, you’ve hit the sweet spot. 

Carefully add a pork chop one at a time to the pan, frying for about 2 minutes a side until cooked through and golden brown. 

Remove from the pan and allow excess oil to drip off – let rest and season with a light pinch of salt. 

For the Seasonal Vegetables

In a small bowl, toss together the seasonal vegetables of your choice with the juice of ½ a lemon and a small pinch of salt. I tend to lean into vegetables with crunch and a bit of spice for this mix – radishes, cucumber, snap peas, and spicy micro greens are great options.

To Serve

To prepare each plate, add a generous spoonful of yogurt sauce and spread a thin layer around the plate. Place a pork chop directly on top and allow for the yogurt sauce to peak out from underneath. 

This recipe was tested using local ingredients sourced from Finn’s Ranch, American Pride MicroFarm, Nichols Farm and Orchard, and Vargo Brother Ferments.