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Fried Pork

Fried Pork recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 159.2
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
  • 2 Eggs, lightly whisked
  • 1/2 cups soft fresh breadcrumbs
  • 6 Pork chops
  • 1 tablespoon Olive or vegetable oil extra
  • 1 head green cabbage, finely shredded
  • 2 Green apples, cored, unpeeled, sliced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 tablespoons Vegetable oil, for shallow-frying
Directions
  1. 1
    Pat the pork chops dry with paper towels and season lightly with salt and pepper if desired.
  2. 2
    Place the whisked eggs in a shallow bowl and the fresh breadcrumbs in a separate shallow dish.
  3. 3
    Dip each pork chop into the egg wash, ensuring it is fully coated, then press it into the breadcrumbs to adhere a thin layer.
  4. 4
    Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
  5. 5
    Carefully place the breaded pork chops in the skillet, working in batches if necessary to avoid crowding.
  6. 6
    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.
  7. 7
    Transfer the cooked chops to a plate lined with paper towels to drain excess oil.
  8. 8
    In a large bowl, combine the shredded green cabbage, sliced green apples, and chopped parsley.
  9. 9
    Toss the cabbage and apple mixture gently to distribute the ingredients evenly.
  10. 10
    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.

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Read it online: https://www.chefs-mate.com/recipe/fried-pork-43/