Name: Pork Katsu with Beet Purée
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 small shallot, chopped; 1 small red beet, peeled, thinly sliced; ½ large Granny Smith apple, peeled, thinly sliced; 1 cup low-sodium chicken broth; Kosher salt, freshly ground pepper; ¼ cup heavy cream; ¼ cup plain whole-milk Greek yogurt; 4 6-ounce boneless center-cut pork chops, excess fat trimmed; ¾ cup all-purpose flour; 2 large eggs, room temperature, beaten to blend; 2 cups panko (Japanese breadcrumbs); Kosher salt, freshly ground pepper; 6 tablespoons vegetable oil, divided; Finely chopped chives (for serving)

Photo by Franck Bohbot

At N7, they use boneless pork shoulder, which is especially flavorful and juicy thanks to its marbling; feel free to buy a hunk and cut it crosswise into steaks if you wish. This recipe is from N7, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes