This classic comfort dish features tender pork chops coated in a light egg wash and fresh breadcrumbs, fried until golden and crisp. The crunch of the breading contrasts beautifully with the juicy meat inside. It is served alongside a vibrant, no-cook salad of finely shredded green cabbage and cored green apples, which adds a necessary crunch and tart acidity to cut through the richness of the fried pork. This meal is hearty yet fresh, perfect for a busy weeknight dinner or a casual weekend lunch. The combination of savory, crispy pork and sweet-tart fruit and vegetable slaw creates a balanced flavor profile that appeals to all ages. Simple ingredients and straightforward techniques make this a reliable favorite for home cooks looking to deliver a satisfying, homemade meal without excessive fuss.
Fried Pork
Description
This classic comfort dish features tender pork chops coated in a light egg wash and fresh breadcrumbs, fried until golden and crisp. The crunch of the breading contrasts beautifully with the juicy meat inside. It is served alongside a vibrant, no-cook salad of finely shredded green cabbage and cored green apples, which adds a necessary crunch and tart acidity to cut through the richness of the fried pork. This meal is hearty yet fresh, perfect for a busy weeknight dinner or a casual weekend lunch. The combination of savory, crispy pork and sweet-tart fruit and vegetable slaw creates a balanced flavor profile that appeals to all ages. Simple ingredients and straightforward techniques make this a reliable favorite for home cooks looking to deliver a satisfying, homemade meal without excessive fuss.Ingredients
Directions
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Pat the pork chops dry with paper towels and season lightly with salt and pepper if desired.
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Place the whisked eggs in a shallow bowl and the fresh breadcrumbs in a separate shallow dish.
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Dip each pork chop into the egg wash, ensuring it is fully coated, then press it into the breadcrumbs to adhere a thin layer.
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Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
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Carefully place the breaded pork chops in the skillet, working in batches if necessary to avoid crowding.
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Fry the pork chops for 4-5 minutes per side, or until golden brown and cooked through to an internal temperature of 145&# 194;°F.
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Transfer the cooked chops to a plate lined with paper towels to drain excess oil.
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In a large bowl, combine the shredded green cabbage, sliced green apples, and chopped parsley.
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Toss the cabbage and apple mixture gently to distribute the ingredients evenly.
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Serve the hot fried pork chops alongside the fresh cabbage and apple slaw.
Nutrition Facts
- Amount Per Serving
- Calories 159.2kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 160.8mg7%
- Total Carbohydrate 27.4g10%
- Dietary Fiber 3.6g15%
- Sugars 5.9g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the oil is hot enough before adding the pork chops to achieve a crispy crust rather than a greasy one.
For the slaw, you can add a simple dressing of lemon juice, a pinch of sugar, and salt if desired, though the natural sweetness of the apples often suffices.
Boneless pork chops cook faster than bone-in; adjust cooking time accordingly to prevent overcooking.
Leftover pork chops can be refrigerated in an airtight container for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
