These crisp, crunchy dill and panko-crusted pork chops taste even better with zippy, mustardy potato salad.
Crispy, juicy dill and panko pork chops are perfect with a mustardy potato salad.
I’ve never met a crispy, breaded pork chop that I didn’t like, and these are no exception. Pork chops are dredged and coated in an irresistible dill and panko mixture. Then, they’re pan-fried until the breading is crisp and golden brown, and they finish baking in the oven for perfectly cooked, crispy, crunchy, juicy pork chops.
I serve them with a mustardy potato and arugula salad for a delicious comfort dinner that everyone will love.
How to make dill-panko crusted pork chops
While the overall recipe isn’t difficult per se, the dredging and pan-frying process is a little labor-intensive. But it’s worth it for the finished dish, I promise!
What you need
- Pork chops: I go for either rib chops or center-cut chops. For this recipe, I recommend thick, bone-in pork chops for the best flavor. You can use boneless, but you’ll need to adjust the cooking time. You’ll also need flour, eggs, panko, fresh dill, and cayenne powder for dredging.
- Potato salad: I use baby gold potatoes and make a simple dressing with Dijon mustard, whole-grain mustard, cornichons, fresh dill, and extra virgin olive oil. I finish the salad with fresh arugula, but watercress is also delicious!
How to make it
- Step 1: Start the potato salad. Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork-tender. Drain and let stand for 5 to 10 minutes. Once the potatoes are cool enough to handle, halve them if small and quarter them if they are larger.
- Step 2: Combine all the ingredients for the dressing together in a bowl and whisk until smooth. Taste and add salt and pepper. Set aside.
- Step 3: Dredge the pork chops. Dip each pork chop into flour, then egg, then coat with the dill and panko mixture.
- Step 4: Fry the pork chops. If your chops are really big, I recommend frying them one at a time for about 2 to 3 minutes per side. Be careful not to burn the panko! You may need to replenish the. oil occasionally, and you may want to have a slotted spoon nearby to remove any panko that falls off so it doesn’t burn in the oil. Transfer the pork chops to a raised rack on a baking sheet.
- Step 5: Bake the pork chops in the preheated oven for about 12 to 14 minutes or until they reach 135ºF (or your desired internal temperature). I recommend 135ºF and allow them to rest up to 140ºF.
- Step 6: While the pork chops rest, combine the cooked potatoes with the dressing and arugula and toss gently to combine. Taste and add more salt and pepper.
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Dill-Panko Crusted Pork Chops
These dill-panko crusted pork chops with mustardy potato salad are exploding with so much flavor that you'll want this meal on repeat.
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Servings: 4
Calories: 657kcal
Ingredients
Dill-panko pork chops:
- 4 bone-in pork chops (center-cut or rib chops; about ¾ pound each; about 3 pounds total)
- ½ cup all-purpose flour
- 2 eggs
- 1 cup panko
- 3 tablespoons neutral oil (for frying; plus more if needed)
- Dash cayenne powder
- ¼ cup fresh dill (loosely packed and finely chopped)
Potato salad:
- 1 pound baby gold potatoes
- 10 cornichons (or use 2 small dill pickles; small-diced)
- 3 tablespoons pickle brine
- ¼ cup fresh dill (loosely packed and finely chopped)
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 cup baby arugula (or use watercress)
- Salt and pepper to taste
For serving:
- Fresh dill (optional, for garnish)
Instructions
Cook the potatoes:
- Add the potatoes to a large pot of cold water and add 1 tablespoon kosher salt. Bring to a boil. Cook for 10 to 15 minutes or until fork-tender. Drain and set aside.
Prepare the potato salad dressing:
- While the potatoes boil, start the sauce. In a medium bowl, add the chopped cornichons, 3 tablespoons pickle brine, chopped dill, 2 tablespoons whole-grain mustard, 1 tablespoon Dijon mustard, and 1 tablespoon extra virgin olive oil. Whisk until smooth. Taste and add salt and pepper.
Dredge the pork chops:
- Preheat the oven to 400ºF. Set out three shallow dishes on your workspace and set a wire rack next to them. Add 3 tablespoons neutral oil to a large skillet over medium heat. Place a second wire rack on a baking sheet and set aside.
- To the first shallow dish, add ½ cup flour and season with a pinch of salt and pepper. In the middle dish, add the eggs and whisk until smooth. In the third dish, add the panko, ¼ cup chopped dill, a dash of cayenne powder, and a pinch of salt and black pepper. Stir to combine and set aside.
- Season the pork chops with salt and pepper. I recommend 1 teaspoon of kosher salt per pound of meat and ½ teaspoon of black pepper per pound of meat. For 3 pounds of pork chops, you'll need 3 teaspoons kosher salt and 2 teaspoons black pepper.
- Coat a pork chop in the flour and shake off the excess. Next, dip the pork chop into the egg and allow the excess to drip off. Place the pork chop into the panko and use your hands to press the panko into the chop to ensure to adheres to the chop. Transfer to the wire rack at the end of your station. Continue until all the pork chops are dredged.
Brown the pork chops:
- Fry the pork chops (in batches, if needed) for 2 to 3 minutes per side until golden-brown all over. Transfer to the wire rack on the baking sheet. Adjust the heat as needed and use a slotted spoon to scoop out and remove excess breading from the oil periodically. You may need to replenish the oil occasionally.
- Continue frying the pork chops in batches until all the chops are on the wire rack on the baking sheet.
Bake the pork chops:
- Transfer the baking sheet with the pork chops to the preheated oven for 10 to 12 minutes or until the pork reaches an internal temperature of 135ºF to 140ºF, depending on your preference; I recommend 135ºF. Cooking time will vary depending on the thickness of your pork chops. Remove from the oven and rest for 5 to 10 minutes.
Finish the potato salad:
- While the pork chops rest, quarter or halve the potatoes and add them to the bowl with the dressing. Add the arugula and toss gently to coat with the dressing.
To serve:
- Divide the potato salad between plates and top with a pork chop. Finish with fresh dill on top, if desired. Enjoy!
Notes
Note 1: I only fried 1 pork chop at a time, so I dredged the next pork chop while I waited for the pork chop in the skillet to continue frying. You can dredge all the pork chops at once, transfer them to a wire rack, and then fry in batches if you like.
Nutrition
Calories: 657kcal | Carbohydrates: 43g | Protein: 45g | Fat: 33g | Sodium: 400mg | Fiber: 4g | Sugar: 2g | Vitamin C: 28mg
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Wow! This was such a great tasting recipe and I, for one, like to read the tips that lead up to the recipe as it always gives insight into things I may not have thought of and please visit us: https://www.beckandbulow.com
Just set the oven to some random temperature?
Oops. Thank you for noting. I fixed the instructions.