My Gram's Breaded Pork Chops

By Ethan Chlebowski · 25 min

Ingredients

Instructions

1. Generously salt both sides of the pork chops and refrigerate them for at least an hour to dry brine.
2. Set up three dishes: flour; egg beaten with milk; breadcrumbs with a small pinch of salt.
3. Dust the chops in flour, dip them in the egg mixture, then coat them in breadcrumbs, pressing the crumbs in.
4. Heat a cast-iron skillet over medium-low heat and add about a quarter inch of oil.
5. Test the oil with a pinch of breadcrumbs: they should sizzle lightly and brown without burning.
6. Shallow fry the chops slowly, flipping them several times, until golden brown and the internal temperature reaches 145-150°F (62-65°C).
7. Optionally, after browning both sides, finish cooking in a 350°F (176°C) oven.
8. Rest the chops off the heat for 3 minutes.
9. Peel and cube the horseradish, then process it in a food processor with a splash of vinegar and a small pinch of salt until fairly fine.
10. Transfer to a container and adjust with more vinegar and salt as needed, keeping the horseradish mostly submerged in the vinegar.
11. Serve the chops with a dollop of the horseradish sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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EggMilkBreadcrumbPork chopHorseradish