These dill and panko-crusted pork chops with mustardy potato salad are exploding with so much flavor that you’ll want this meal on repeat.
The potato salad is bright and easy to make. The greens add a nice brightness to the salad and it’s easy enough to whip up on a weeknight.
You can get the potato salad almost completely finished before you start working on the pork chops. You can use boneless chops if you prefer, but I find the bone-in chops are more flavorful. If you can’t find peewee potatoes, use the smallest variety of golden potatoes you can find.
The best part about this dill-panko crusted pork chop recipe is that you only need a few ingredients for a flavorful meal.
How to Make these Dill-Panko Crusted Pork Chops:
Start by boiling the potatoes until fork tender. While the potatoes boil, prepare the dressing and keep it refrigerated. Drain the potatoes and set them aside to cool.
After the sauce is made, prepare the pork chops. You need a work station of three shallow bowls: one for flour, one for the egg, and one for the panko. Dredge the pork in the flour, then the egg, then the panko. From there, it’s just a matter of frying up each pork chop until cooked through.
Rest the pork chops for a few minutes before serving. While the chops rest, finish up the potato salad. Halve the potatoes and throw them in the dressing and fold in the watercress and you’re done!
Looking for more pork recipes? Check my archives!
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Dill-Panko Crusted Pork Chops
- Large pot
- 4 thick bone-in pork chops
- ½ cup flour
- 2 eggs
- 1 cup panko
- 3 tablespoons olive oil
- Dash of cayenne powder
- 3 tablespoons fresh dill finely chopped, divided
- 1 pound baby golden potatoes
- 2 small dill pickles
- 3 tablespoons pickle brine
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 cup fresh watercress or baby arugula
- Salt and pepper to taste
Cook the Potatoes:
- Add the potatoes to a large pot of cold water and bring to a boil. Cook for 10-15 minutes or until fork tender. Drain and set aside.
Prepare the Mustard Sauce:
- While the potatoes cook, start the sauce. In a medium bowl, add the chopped pickles, pickle brine, 1 tablespoon of chopped dill, the whole grain, and Dijon mustard and stir to combine. Season with salt and pepper. Set aside.
Start the Pork Chops:
- Set out three shallow dishes on your workspace. In one one dish, add the flour and season with salt and pepper. In the middle dish, add the eggs and whisk until smooth. In the third dish, add the panko, remaining 2 tablespoons of dill, salt, pepper, and a dash of cayenne powder and mix to combine.
- Season the pork chops with salt. Coat the pork chops in the flour and shake off the excess. Next, dip into the egg and cover completely before placing it into the panko and using your fingers to press the mixture into the pork chop. Ensure the pork chop is covered evenly with the panko mixture.
Fry the Pork Chops:
- In a large skillet, heat the olive oil over medium heat until hot. Add the pork chops, cooking in batches if necessary and fry until the panko is just golden brown, about 3-4 minutes per side. Transfer to an oven safe dish and place in the oven and cook for an additional 8-12 minutes or until the pork reaches an internal temperature of 135-140ºF. Remove from the oven and rest for 5-10 minutes. Note: The FDA recommends 145ºF for pork, so removing it from the oven at 135ºF and resting it will allow it to come up to 145ºF without worrying about overcooking it.
Finish the Potato Salad:
- While the pork is resting, cut the potatoes in half and add to the bowl with the mustard sauce and toss gently to combine. Add the watercress and toss gently.
- Divide the potato salad between plates and top with a pork chop. Enjoy!