Golden, crispy Coleman All Natural Meats bone-in pork chops are served over creamy mashed potatoes with a refreshing dill cucumber salad for the perfect balance of comfort and freshness. This easy, family-style meal delivers classic flavor in under 45 minutes.
Servings
4
Prep Time
10 min
Cook Time
35 min
Ingredients
Pork Chop Ingredients
4 Coleman All Natural Meats bone-in pork chops (about 3/4 inch thick)
2 large eggs, beaten
1 cup all-purpose flour
1½ cups breadcrumbs (panko or fine, your preference)
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
Avocado Oil for Frying
Cucumber Salad (Mizeria)
8 pickling cucumbers, thinly sliced
½ cup full-fat sour cream
2 tbsp fresh dill, chopped
1 tbsp lemon juice
Kosher salt and black pepper to taste
Pickled red onion, for topping (optional but recommended)
Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork tender, about 15–18 minutes. Drain and set aside.
2
While potatoes cook, thinly slice cucumbers and toss with salt. Let sit 5 minutes, then squeeze out excess water. In a bowl, whisk together sour cream, dill, vinegar, and sugar. Fold in cucumbers. Refrigerate until ready to serve.
3
Set up your breading station: flour in one shallow dish, beaten eggs in another, breadcrumbs mixed with garlic powder, paprika, salt, and pepper in a third.
4
Pat pork chops dry. Dredge each chop in flour (shake off excess), dip in egg, then press into seasoned breadcrumbs until fully coated.
5
Heat about ½ inch of oil in a large skillet over medium-high heat. Once shimmering, add pork chops (work in batches — do not crowd the pan). Fry 3–4 minutes per side until deep golden brown and cooked through. Transfer to a wire rack to rest.
6
Mash the drained potatoes with butter and sour cream until smooth and creamy. Season generously with salt and pepper.
7
Spoon mashed potatoes into bowls. Slice pork chops and fan over the top. Add cucumber salad alongside. Top with pickled red onion and fresh dill. Serve immediately.
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