Crispy Pork Chops With Buttered Radishes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bone-in or boneless pork chops (rib or loin), cut ½-inch thick (about 6 ounces each)
- Kosher salt and black pepper
- 1½cups panko or fresh coarse bread crumbs
- 3tablespoons canola oil, plus more as needed
- 4tablespoons unsalted butter
- 2tablespoons capers
- 1bunch radishes, with tops on if you like, cut into quarters
- Flaky sea salt
- 1lemon, cut into wedges
Nutritional analysis per serving (2 servings)
1018 calories; 63 grams fat; 22 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 12 grams polyunsaturated fat; 66 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 49 grams protein; 959 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
Use the Japanese trick. At Step 1 spread a little mayo on both sides of the chop and then dip in panko. Panko adheres nicely. Good with fish filets too.
Pork chops (and chicken breasts) can be breaded without using flour and egg to bind the crumbs — it results in a lighter coating of panko, but the crumbs will cling to the meat. Trust me. The chops in this recipe are fried simultaneously, not one at a time. As long as your oil is hot enough — almost, but not quite, at the smoking point, it will not soak into the breading.
Wow this is great and perfect and how amusing to read all the control freaks rewriting the recipe and changing the words! Love lemon squeezed over schnitzel as well!
Amazing dish, simple to prepare, my foodie guests gush over the buttered radishes.
Panko didn't stick, made a big mess. Radish and caper not my favorite... Thankfully made sweet potatoes and leeks to go with (what ended up as) my country-fried pork.
This seems like a very silly addition…..radishes with pork chops. I made this last night. The pork was good, but the radishes were an unnecessary addition. Used mayo and breaded the chops which were delicious. Save the radishes to eat raw and with salted butter.
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