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.