Recreating cherished family recipes is a powerful way to connect with our heritage. This breaded pork chop recipe, inspired by my grandmother’s cooking, is a simple yet satisfying dish that evokes memories of childhood dinners. The key to perfectly tender, flavorful pork chops lies in the preparation and cooking techniques. We’ll explore the importance of seasoning, temperature control, and the addition of fresh horseradish, a staple in my family’s meals.
The foundation of delicious breaded pork chops is a classic three-part breading process: flour, egg and milk wash, and breadcrumbs. Proper seasoning is crucial, starting with a generous salting of the pork chops at least an hour before cooking. This dry brine allows the salt to penetrate the meat, enhancing its flavor and tenderness. A touch of salt in the breadcrumbs helps them adhere to the pork chops, creating a crispy, golden crust.
Tender pork chops are achievable by paying close attention to the cooking temperature. Pork chops are a lean cut, prone to overcooking and becoming tough. The USDA recommends a minimum internal temperature of 145°F (63°C) with a three-minute rest. For this recipe, aiming for 145°F, with the crust crisping up to around 150°F, yields juicy and flavorful results.
Bone-in pork chops are preferred, as the bone helps retain moisture during cooking, preventing the meat from drying out. The dry brine, or salting ahead of time, is vital for keeping the protein coils loose, allowing the chops to retain moisture and remain tender.
Fresh horseradish adds a unique, pungent kick to the dish. Growing up, fresh horseradish from my grandfather’s, and later my father’s, garden was a common sight at family dinners. The freshly grated root is significantly more potent than store-bought versions. Peeling and chopping the horseradish root before processing it releases its characteristic sharp aroma.
Blending the cubed horseradish with salt and vinegar creates a smooth, sinus-clearing paste. Adding more vinegar and salt to the blended horseradish balances the intense flavor and creates a sauce that can be stored in the refrigerator. Mixing the horseradish with ketchup makes a sweet, tangy, and spicy condiment that pairs perfectly with fried foods.
To begin the pork chop recipe, generously salt bone-in pork chops and let them rest in the refrigerator for at least an hour. This dry brining period is a good time to prepare side dishes, such as a refreshing cucumber salad with red onion, dill, vinegar, and seasonings.
Next, set up a breading station with three trays: flour, egg and milk mixture, and seasoned breadcrumbs. Coat the pork chops in flour, then dip them in the egg wash, and finally press them into the breadcrumbs, ensuring even coverage.
Shallow fry the breaded pork chops in a cast iron skillet over medium-low heat with about a quarter-inch of peanut oil. Cook the chops slowly, flipping them multiple times to achieve even browning and cooking. Monitor the internal temperature with a meat thermometer, aiming for 145-150°F.
Once the pork chops reach the desired temperature, remove them from the heat and let them rest for three minutes. Serve the pork chops with the cucumber salad and a mixture of horseradish and ketchup.
The history of pork in my family goes back generations, to my great-grandparents’ meat shop in Czechoslovakia and Poland. Recreating recipes like these breaded pork chops is a way to connect with family traditions and preserve culinary heritage. The crispy exterior, juicy interior, and the distinct flavor of fresh horseradish create a nostalgic dining experience.
The perfect combination of salt, temperature control, and fresh horseradish elevates these breaded pork chops to a new level. The result is a tender, flavorful dish that pays homage to family tradition and provides a delicious taste of the past.
