A lifetime of dry and overcooked pork tenderloins and chewy chops has left me no choice but to throw up some pretty strict boundaries around how I will and will not cook pork. In the “would cook, will eat” category, and high up on the list, is Milanese, a technique in which you pound a pork chop until tender, and then bread and fry it until crispy and just cooked through. The breading acts as a barrier to protect the meat from drying out at the edges, and the high-heat cooking method of shallow frying allows for rapid browning, without forgoing juiciness. This one is served with fried Meyer lemon slices, Meyer lemon ranch dressing (can you tell I am holding on to the season for dear life??), and a big, juicy, refreshing, crisp pile of celery and parmigiano. If you can’t find Meyer lemons, regular ‘ole Eureka (that’s the kind you find at the grocery store) will do just fine. But do seek them out if at all possible. They’re floral and sweet, and part and parcel to what makes this recipe extra spesh.