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Dill-Panko Crusted Pork Chops Recipe

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.
4.58 from 7 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 657kcal

Equipment

Ingredients

Dill-panko pork chops:

Potato salad:

For serving:

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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