Best 9 Crispy Pork Chops With Buttered Radishes Recipes

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Crispy pork chops and buttered radishes are a delightful combination of flavors and textures. This dish is perfect for a weeknight meal, as it can be prepared quickly and easily. The pork chops are simply seasoned and then cooked until they are golden brown and crispy. The radishes are roasted in butter until they are tender and caramelized. The combination of the crispy pork chops and the sweet and savory radishes is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY PORK CHOPS WITH BUTTERED RADISHES



Crispy Pork Chops With Buttered Radishes image

These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don't forget the lemon.

Provided by Alison Roman

Categories     dinner, for two, weekday, weeknight, meat, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 bone-in or boneless pork chops (rib or loin), cut 1/2-inch thick (about 6 ounces each)
Kosher salt and black pepper
1 1/2 cups panko or fresh coarse bread crumbs
3 tablespoons canola oil, plus more as needed
4 tablespoons unsalted butter
2 tablespoons capers
1 bunch radishes, with tops on if you like, cut into quarters
Flaky sea salt
1 lemon, cut into wedges

Steps:

  • Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
  • Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
  • Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
  • Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers.
  • Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

Nutrition Facts : @context http, Calories 1015, UnsaturatedFat 33 grams, Carbohydrate 64 grams, Fat 63 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 20 grams, Sodium 929 milligrams, Sugar 7 grams, TransFat 1 gram

CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

CRISPY PORK CHOPS WITH BUTTERED RADISHES RECIPE



Crispy Pork Chops With Buttered Radishes Recipe image

Provided by Dr_Mom

Number Of Ingredients 9

2 bone-in or boneless pork chops (rib or loin), cut 1/2-inch thick (about 6 ounces each)
Kosher salt and black pepper
1 ½ cups panko or fresh coarse bread crumbs
3 tablespoons canola oil, plus more as needed
4 tablespoons unsalted butter
2 tablespoons capers
1 bunch radishes, with tops on if you like, cut into quarters
Flaky sea salt
1 lemon, cut into wedges

Steps:

  • Step 1 Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated. Step 2 Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn't, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes. Step 3 Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt. Step 4 Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they're still on, and to evenly coat the radishes with the brown butter and capers. Step 5 Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.

EASY RITZ-BREADED PORK CHOPS



Easy Ritz-Breaded Pork Chops image

Make and share this Easy Ritz-Breaded Pork Chops recipe from Food.com.

Provided by april 5

Categories     Pork

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1 cup butter flavored cracker, crushed (Ritz)
garlic salt
black pepper
2 eggs, beaten
4 pork chops
1/4 cup butter

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • In shallow bowl combine crushed crackers, garlic salt and pepper; mix well.
  • In a separate bowl beat eggs.
  • Dip pork chops in beaten egg and then into cracker mixture.
  • Place the pork chops in a casserole dish.
  • Place chunks of the butter around the pork chops.
  • Cover with foil paper.
  • Bake for 30 minutes; remove foil and bake for another 15 minutes.

Nutrition Facts : Calories 541.3, Fat 35.2, SaturatedFat 14.7, Cholesterol 260.8, Sodium 358.7, Carbohydrate 8.2, Fiber 0.3, Sugar 1.1, Protein 45.3

CRISPY BREADED PORK CHOPS



Crispy Breaded Pork Chops image

With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
2 large eggs
1 tablespoon water
1 cup seasoned bread crumbs
4 (5 ounce) bone-in, center-cut pork chops
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup olive oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
  • Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
  • Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
  • Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
  • Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g

PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS



Pork Chops with Radishes and Charred Scallions image

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

Categories     Bon Appétit     Pork     Pork Chop     Anise     Radish     Parsley     Green Onion/Scallion     Grill     Grill/Barbecue     Dinner     Summer     Anchovy     Spring

Yield 4 servings

Number Of Ingredients 11

1 tablespoon aniseed or fennel seeds
4 (1-inch-thick) bone-in pork chops (about 4 pounds total), patted dry
Kosher salt, freshly ground pepper
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided; plus more for grill
1 tablespoon fresh lemon juice
1 teaspoon finely chopped rinsed salt-packed anchovy fillet
3 radishes, trimmed, thinly sliced on a mandoline
1/4 cup parsley leaves with tender stems
2 bunches scallions, roots trimmed
A spice mill or mortar and pestle

Steps:

  • Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
  • Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
  • Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
  • Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.

HORSERADISH PORK CHOPS



Horseradish Pork Chops image

Pork chops with a creamy horseradish topping. Delicious and easy but not low fat. We always serve with wild rice and green beans on the side.

Provided by Kim Playfair

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 50m

Yield 4

Number Of Ingredients 4

4 boneless pork chops
¼ cup melted butter
¼ cup dry bread crumbs
¼ cup prepared horseradish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
  • Bake in the preheated oven until the chops are tender, about 45 minutes.

Nutrition Facts : Calories 331 calories, Carbohydrate 6.5 g, Cholesterol 111.9 mg, Fat 18.8 g, Fiber 0.8 g, Protein 32.4 g, SaturatedFat 9.7 g, Sodium 228.7 mg, Sugar 1.6 g

CRISPY HERB-COATED PORK CHOPS



Crispy Herb-Coated Pork Chops image

I created this one night when I ran out of my usual pork chop coating mix. It just might become your new family favorite! -Ann Jovanovic, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup butter, cubed
2/3 cup butter and herb-flavored mashed potato flakes
2/3 cup grated Parmesan cheese
3/4 teaspoon garlic powder
4 bone-in center-cut pork loin chops
2 tablespoons canola oil

Steps:

  • In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat., In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a thermometer reads 160°.

Nutrition Facts : Calories 533 calories, Fat 39g fat (18g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.

CRISPY CRUMBED PORK CHOPS



Crispy Crumbed Pork Chops image

Easy to make oven-baked breaded pork chops. I usually bake some potatoes in the oven alongside the chops. Make some extra baked potatoes for home fries the next day. Toss a salad while pork chops and potatoes are baking and dinner is ready.

Provided by foodtvfan

Categories     Pork

Time 1h15m

Yield 3-6 serving(s)

Number Of Ingredients 7

1/4 cup melted butter
3/4-1 cup finely ground salted soda crackers, crumbs or 3/4-1 cup dry breadcrumbs (or combination of crackers and dry breadcrumbs)
1/4 teaspoon fresh ground pepper
1/4 teaspoon sage
1/2 teaspoon sea salt (omit sea salt if using salted cracker crumbs)
1/4 teaspoon thyme
6 pork chops, 3/4 inch thick

Steps:

  • Rub melted butter, crumbs and seasonings together.
  • Rinse chops with cold water and pat dry with paper towels.
  • Coat chops thoroughly with the crumb mixture.
  • Press crumbs on chops firmly with hands.
  • Place chops, in a single layer, on a rack in a shallow baking pan with sides. Do not cover.
  • Bake at 325 degrees Fahrenheit for one hour, without turning, until done.

Nutrition Facts : Calories 886.6, Fat 52.9, SaturatedFat 22, Cholesterol 315.3, Sodium 936.9, Carbohydrate 13.2, Fiber 0.6, Sugar 0.4, Protein 84.3

Tips:

  • To ensure crispy pork chops, pat them dry with paper towels before searing.
  • Use a well-seasoned cast iron skillet or grill pan for the best sear.
  • Sear the chops over high heat for a few minutes per side, or until they are browned and crispy.
  • Transfer the chops to a baking dish and finish cooking them in a preheated oven.
  • To make the buttered radishes, simply melt some butter in a skillet and add the radishes. Cook until the radishes are tender and slightly browned.
  • Serve the pork chops with the buttered radishes and your favorite sides.

Conclusion:

These crispy pork chops with buttered radishes are a delicious and easy-to-make meal that is perfect for any occasion. The pork chops are juicy and flavorful, and the radishes add a pop of color and flavor. This dish is sure to be a hit with your family and friends.

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