Crunchy Pork Chops with Summer Squash Slaw & Roasted Potato Wedges

Crunchy Pork Chops

with Summer Squash Slaw & Roasted Potato Wedges

30 MIN
4 Servings
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From the Test Kitchen

In this summer recipe, we’re serving up a very special treat: crunchy, panko-breaded pork chops. Coating the pork chops in breadcrumbs adds incredible textural contrast. (The breading crisps up in the pan, turning a toasty golden brown.) But it also helps to seal in the rich juices of the chops, resulting in unbeatable succulence. On the side, we’re serving a cooling, creamy, garlic-lemon aioli to spoon over top. The result is a uniquely delicious take on the traditional pork chop dinner.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Crunchy Pork Chops with Summer Squash Slaw & Roasted Potato Wedges
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Panko Breadcrumbs
  • 1¾ lbs Russet Potatoes
  • 1 clove Garlic
  • 1 Lemon
  • 1 Summer Squash
  • 1 Zucchini
  • 1 bunch Basil
  • ¼ cup Mayonnaise
  • ¼ cup All-Purpose Flour
  • ¼ cup Dijon Mustard

Crunchy Pork Chops

Prepare the ingredients:
How To: Peel Garlic
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Quarter and deseed the lemon. Cut off and discard the ends of the squash and zucchini, then cut into 2-inch-long matchsticks. Pick the basil leaves off the stems; discard the stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Roast the potatoes:
Make the aioli:
3 Make the aioli:

While the potatoes roast, in a small bowl, combine the garlic paste, mayonnaise, ¼ of the mustard and the juice of 2 lemon wedges; season with salt and pepper to taste.

4 Make the slaw:

While the potatoes continue to roast, in a medium bowl, combine the squash, zucchini, all but a pinch of the basil (tearing the leaves just before adding), ¼ of the aioli and the juice of the remaining lemon wedges. Toss to thoroughly combine and season with salt and pepper to taste. Transfer the slaw and the remaining aioli to 2 separate serving dishes.

Make the slaw:
Bread the pork chops:
5 Bread the pork chops:

While the potatoes continue to roast, place the breadcrumbs and flour in 2 separate medium bowls; season with salt and pepper. In a third medium bowl, whisk together the remaining mustard and 3 tablespoons of water. Pat the pork chops dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, coat the seasoned pork chops in the flour (shaking off any excess), then dip in the mustard mixture (letting the excess drip off), then coat in the breadcrumbs (pressing down firmly so the breadcrumbs adhere). Transfer the breaded pork chops to a plate.

6 Cook the pork chops & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded pork chops. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and season immediately with salt and pepper. Transfer to a serving dish. Garnish the slaw with the remaining basil. Serve the pork chops with the slaw, roasted potatoes and remaining aioli on the side. Enjoy!

Cook the pork chops & serve your dish:
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