CRISPY PORK CHOPS WITH BUTTERED RADISHES
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
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
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charlotte singh
[email protected]Overall, this is a great recipe that I would recommend to anyone.
Naveed Samejo
[email protected]I'm not sure what I did wrong, but my pork chops turned out tough. :(
Penny Maria
[email protected]This recipe is a great way to use up leftover radishes.
Tomtim Jones
[email protected]I added a little bit of Dijon mustard to the butter sauce and it was delicious!
Ashik Kumar
[email protected]I would recommend using a thicker pork chop for this recipe. The thin ones I used cooked too quickly and were a little dry.
Faraz lashari
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Abel Zeegar
[email protected]I'm not a big fan of radishes, but I really enjoyed them in this dish.
young calii
[email protected]The pork chops were a little dry, but the radishes were amazing!
Md SOMUN
[email protected]This recipe is a keeper! I will definitely be making it again.
Saqib Jani
[email protected]I made this dish last night and it was a hit with my family! The pork chops were crispy and juicy, and the radishes were perfectly tender.
Yolanda Zuxole
[email protected]These pork chops were absolutely delicious! The radishes were a great addition, and the butter sauce was the perfect finishing touch.