Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 4

Do thoughts of supper at Grandma’s evoke memories of crispy fried pork chops served with your favorite coleslaw? If so, you are in luck, because this well-rounded yet simple family meal tastes just like Grandma’s, without a lot of the frying mess. Boneless pork chops are always a good idea for a family supper. We have made them even easier to prepare by flattening them, paillard-style, which means they will fry in less time. Peanut oil works best in this recipe; it has a high smoke point and adds extra flavor to the pork. Make sure the hot oil is shimmering so the cutlets brown without overcooking. The short cooking time ensures that the pork gets browned without getting overcooked. Serving the slaw directly after tossing it together helps it stay crunchy. A fun alternative is to serve the pork on top of slider buns and top with the slaw. 

How to Make It

Step 1

Working with 1 at a time, place pork chop between 2 sheets of plastic wrap on a cutting board. Pound to 1/2-inch thickness using flat side of a meat mallet.

Step 2

Stir together flour and 1 tablespoon of the salt in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge pork chops in flour, dip in beaten egg, and then coat in breadcrumbs, shaking off excess each time.

Step 3

Heat oil in a large skillet over medium-high until shimmering, 2 to 3 minutes. Add 2 pork chops to hot oil in skillet, and fry until golden brown, about 3 minutes per side. Remove from skillet, and sprinkle evenly with 1/4 teaspoon of the salt. Repeat with 1/4 teaspoon of the salt and remaining 2 pork chops.

Step 4

Toss together cabbage, snow peas, and onion in a large bowl. Stir together mayonnaise, vinegar, sugar, pepper, and remaining 1/2 teaspoon salt, and add to cabbage mixture. Toss well to coat, and serve with pork.

You May Like