Gram's Breaded Pork Chops

Slightly crispy on the outside & juicy on the inside.

2 servings

Time: 1 hr 30 mins

Ethan ChlebowskiBy Ethan Chlebowski
Photography by Ethan Chlebowski

I chatted with my gram about the basics of the recipe and had my parents send me fresh horseradish root from their garden. I wanted to recreate a simple but delicious dish from my childhood to share with all of you.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Breaded pork chops

    • pork chops
      , bone-in
      2
    • salt
      a sprinkle
    • flour
      ~50 g
    • panko bread crumbs
      ~50 g
    • eggs
      1
    • milk
      a splash
    • neutral oil
      for frying
  • Horseradish sauce

    • horseradish root
      1
    • vinegar
      a splash
    • salt

Method

Step 1: Brine the pork

Generously sprinkle salt on both sides of the pork chops and set in the fridge for at least an hour to .

  • Note: These can be salted and left uncovered in the fridge for up to 48 hours.

Prep the breading station with 3 plates or trays. One with flour, one with egg and milk, one with the bread crumbs of choice + a small pinch of salt.

Step 2: Bread the pork

Place the pork chops in the flour lightly coating both sides then move them to the egg mixture before finishing in the bread crumbs.

Press the bread crumbs into the pork chop to ensure even coverage and sticking.

Step 3: Shallow fry the pork

Set a cast-iron skillet over medium-low heat.

Add enough oil for , about a quarter of an inch. Add a pinch of bread crumbs to test the heat, they should lightly sizzle and become browned, not burnt!

Place the breaded chops in the pan and slowly shallow fry until they are golden brown and the internal temperature reaches 145 - 150°F/62-65°C. Go low and slow! I like to flip the pork chops multiple times during this process.

  • Note: Alternatively, you can slide the pan into a 350°F/176°C oven after browning on both sides to finish cooking.

Step 4: Make the horseradish sauce

Once the chops are cooked, pull it off the heat and let them rest for 3 minutes.

Meanwhile, peel and cube the horseradish roots. Add the horseradish, a splash of vinegar, and a small pinch of salt to a food processor. Pulse everything until the horseradish is fairly fine.

Spoon everything into a container and add more vinegar and salt as necessary.

  • Serve as is on meats or mix with mayo, mustard, ketchup to create insanely delicious sauces.
  • In general, I like the horseradish to be mostly submerged in the vinegar which helps mild out the harshness.

Step 5: Serve & enjoy

Serve the cooked chops with a dollop or horseradish sauce and sides like cucumber salad if you wish.

Enjoy.

LET'S COOK!

FAQ

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