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Pork chops in potato batter in a frying pan

Pan-Fried Pork Chops in Potato Batter

Juicy chops with a shatteringly crisp crust — you've never made them this good. Beyond how simple and quick they are, you'll love the rich flavor and the quality of the pork itself. You end up with incredibly juicy, tender meat that's right at home on a weeknight or a holiday table. These chops are a lifesaver at home, at work, on a road trip, or at a cookout. Leave out the heat and they're kid-friendly, too. Serve with vegetables and any side you like.

wella

Recipe author

Pork chops in potato batter in a frying pan

Composition / ingredients

Servings:

Pork

400

Salt

Dry spices

Egg

Dijon mustard

Breadcrumbs

Potatoes

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 46 % 16 g

Carbohydrates 26 % 9 g

214 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 25 min

Step 1:

Slice the pork into chops — the size is up to you. Right away, season them with your favorite spices and a little paprika, and salt to taste.
Step 2:

Now for the second star of the show: the batter. I built mine in layers. To start, crack an egg into a bowl and whisk in a little Dijon mustard.
Step 3:

Coat the chops well in the egg mixture, then lay them between two sheets of plastic wrap. Gently pound the meat to the thickness you like — this lets it soak up all that flavor.
Step 4:

Here's the next layer of the coating: potato. Peel a potato, rinse it, and grate it on the coarse side of a box grater.
Step 5:

Let the grated potato drain for just 3–4 minutes, then press it around each piece of meat.
Step 6:

Set a skillet with oil over the burner to heat, and quickly dredge everything in coarse breadcrumbs — you can even do this a couple of times for extra crunch.
Step 7:

Once the oil is hot, lower the chops in right away — do it by hand so the coating stays put. Fry over medium heat until the pork chops are cooked through and golden.

A few extra tips: use only fresh pork. If it was frozen, let it thaw fully and drain off the excess moisture. You decide how thick to pound the chops, but keep in mind they shouldn't be too thin (they'll tear and dry out) or too thick (hard to cook through under that coating). The sweet spot after pounding is about 1/4 inch (0.5 cm). As for the layered batter, feel free to change the order — for example, after seasoning the meat with salt and spices, pound it, then dredge it in breadcrumbs, dip it in the egg-mustard mixture, and dredge it in breadcrumbs again. It's up to you. You can adjust the amounts however you like. And if the layered approach feels fussy, just stir together the egg, mustard, salt, spices, and breadcrumbs into one coating, dredge the meat, and you're set!