There are some meals that just feel like home, and this crispy bone-in pork chop bowl is exactly that. Growing up, breaded pork chops showed up on our table once or twice a week. They're hearty, satisfying, and easier to pull off than they look. Paired with a creamy Polish cucumber salad (mizeria) and buttery mashed potatoes, this bowl is the kind of comfort food that makes everyone at the table happy! I use Coleman All Natural Meats bone-in pork chops for this recipe, and the quality difference is real Heritage Duroc pork that's humanely raised, no antibiotics ever, and fed an all-vegetarian diet. You can taste it.
Jump to:
Ingredients
Here is what I used for this recipe:
- Coleman All Natural meats Bone-In Pork Chops
- Eggs
- All-purpose Flour
- Panko Breadcrumbs
- Garlic Powder
- Salt
- Pepper
- Avocado Oil for frying
- Small Cucumbers
- Sour Cream
- Fresh Dill
- Lemon Juice
- Pickled Red Onion
- Yukon Gold Potatoes
- Butter
- ingredient 2
- ingredient 3
See recipe card for quantities.
Instructions
- Start the potatoes. Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork tender, about 15-18 minutes. Drain and set aside.
- Make the cucumber salad. While potatoes cook, thinly slice cucumbers and toss with salt. Let sit 5 minutes, then squeeze out excess water. In a bowl, whisk together sour cream, dill, vinegar, and sugar. Fold in cucumbers. Refrigerate until ready to serve.
- Set up your breading station. Three shallow dishes: flour in one, beaten eggs in the second, and seasoned breadcrumbs (mixed with garlic powder, smoked paprika, salt, and pepper) in the third.
- Bread the pork chops. Pat each pork chop completely dry this is important for getting the breading to stick. Dredge in flour and shake off the excess, dip into the egg, then press firmly into the breadcrumb mixture until fully coated on all sides.
- Fry the chops. Heat about half an inch of neutral oil in a large skillet over medium-high heat. Once the oil is shimmering and hot (test it with a single breadcrumb - it should sizzle immediately), add the pork chops. Work in batches and don't crowd the pan. Fry 3-4 minutes per side until deep golden brown. Transfer to a wire rack to rest - this keeps the breading crispy.
- Mash the potatoes. Mash your drained potatoes with butter and sour cream until smooth and creamy. Season generously with salt and pepper.
- Assemble the bowl. Mashed potatoes go on the bottom, sliced pork chop fanned over the top, and cucumber salad right alongside it. Finish with pickled red onion and a little extra fresh dill. Serve immediately.
Substitutions
- Pork chops: Boneless pork chops work here if that's what you have, though bone-in gives you better flavor and juiciness. Keep the thickness consistent for even cooking.
- Sour cream in the mizeria: Full-fat Greek yogurt is a great swap and gives the salad a slightly tangier flavor.
- Panko breadcrumbs: Regular fine breadcrumbs work fine - panko just gives you a slightly crunchier crust.
- Yukon Gold potatoes: Russets work too just expect a fluffier, less creamy mash.
Variations
- Add a sauce: A simple pan sauce made from the drippings with a splash of chicken broth and Dijon mustard takes this over the top.
- Go Polish all the way: Serve the cucumber salad as a standalone mizeria side and add a pickled beet salad alongside it for a full Polish-inspired spread.
- Spice it up: Add a pinch of cayenne or chili flakes to your breadcrumb mixture for a little heat.
Equipment
- Large pot (for potatoes)
- Large skillet or cast iron pan (for frying)
- Three shallow dishes or bowls (breading station)
- Wire rack (for resting the chops after frying - don't skip this)
- Meat thermometer (target 145°F internal temp)
- Potato masher or hand mixer
Storage
- Pork chops: Store leftover chops in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F to bring the crust back to life - avoid the microwave or you'll lose the crispy breading.
- Cucumber salad: Keeps in the fridge for up to 2 days. It will release a little more liquid over time - just give it a stir before serving.
- Mashed potatoes: Store separately in an airtight container for up to 3 days. Reheat on the stovetop with a splash of milk or butter to bring them back to creamy.
Related
Looking for other recipes like this? Try these:
Crispy Bone-In Pork Chop with Cucumber Salad Bowl
There are some meals that just feel like home, and this crispy bone-in pork chop bowl is exactly that. Growing up, breaded pork chops showed up on our table once or twice a week.They're hearty, satisfying, and honestly easier to pull off than they look.
Equipment
- 1 Large Pot
- 1 Large skillet or cast iron pan (for frying)
- 3 Shallow Dishes or bowls (breading station)
- 1 Wire rack (for resting the chops after frying)
- 1 Meat Thermometer
- 1 Potato masher
Ingredients
PORK CHOP INGREDIENTS
- 4 Coleman All Natural Meats bone-in pork chops
- 2 large Eggs, beaten
- 1 cup All-Purpose Flour
- 1 ½ cups Panko Breadcrumbs
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Avocado Oil for Frying
CUCUMER SALAD (MIZERIA)
- 12 small pickling cucumbers
- ½ cup Full-Fat sour cream
- 2 tablespoon Fresh Dill, chopped
- 1 tablespoon Lemon Juice
- Salt + Pepper
- Pickled Red Onion, for topping
MASHED POTATOES
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoon Butter
- ½ cup Sour Cream or Warm Milk
- Salt + Pepper
Instructions
- Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork tender,about 15-18 minutes. Drain and set aside.
- While potatoes cook, thinly slice cucumbers and toss with salt. Let sit 5 minutes, then squeeze out excesswater. In a bowl, whisk together sour cream, dill, vinegar, and sugar. Fold in cucumbers. Refrigerate untilready to serve.
- Set up your breading station: flour in one shallow dish, beaten eggs in another, breadcrumbs mixed withgarlic powder, paprika, salt, and pepper in a third.
- Pat pork chops dry. Dredge each chop in flour (shake off excess), dip in egg, then press into seasoned breadcrumbs until fully coated.
- Heat about 1⁄2 inch of oil in a large skillet over medium-high heat. Once shimmering, add pork chops (work in batches, do not crowd the pan). Fry 3-4 minutes per side until deep golden brown and cooked through. Transfer to a wire rack to rest.
- Mash the drained potatoes with butter and sour cream until smooth and creamy. Season generously withsalt and pepper.
- Spoon mashed potatoes into bowls. Slice pork chops and fan over the top. Add cucumber salad alongside.Top with pickled red onion and fresh dill. Serve immediately.
Notes
Don't skip resting the chops: Letting them rest on a wire rack after frying keeps the breading crispy and the juices inside.
Cucumber salad tip: Make the mizeria at least 30 minutes ahead, it gets better as it sits and the flavors meld.
Oil temperature matters: If the oil isn't hot enough, the breading absorbs oil and goes soggy. Test with a breadcrumb, it should sizzle immediately.
Thick cut note: A thicker chop takes a minute or two longer per side. Use a meat thermometer 145°F internal temp is your target.
Pickled red onion: Adds color, acidity, and a restaurant-level touch. Make a batch ahead and keep in the fridge — they last two weeks.
