Dill-Panko Crusted Pork Chops with Mustardy Potato and Greens Salad

Dill-Panko Crusted Pork Chops with Mustardy Potato and Greens Salad

The potato salad was inspired by a recipe I saw on Bon Appétit – 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.

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 40 minutes (This time does not include the amount of time to make the tomato oil)

INGREDIENTS

4 thick bone-in pork chops

1/2 cup flour

2 eggs

1 cup panko

3 tablespoons olive oil

Dash of cayenne powder

3 tablespoons fresh dill, divided

1 pound small, golden potatoes (may be called peewee or gold creamers depending on your grocery store)

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

METHOD

Prep Ingredients: Preheat oven to 250ºF. Mince the dill. Finely chop the pickles. Rinse the watercress and set aside. Pat the pork chops dry and season with salt and pepper. 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.

Coat the pork chops in the flour and shake off the excess, dip into the egg and cover completely before placing 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.

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.

To Serve: Divide the potato salad between plates and top with a pork chop. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!