Crispy Bone-In Pork Chop with Cucumber Salad Bowl

Coleman Bone In Pork Chop 2 |

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)
Mashed Potatoes
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp butter
  • ½ cup sour cream or warm milk
  • Kosher salt and black pepper to taste

INSTRUCTIONS

  1. 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.

Find this recipe at:

https://colemannatural.com/kitchen/crispy-bone-in-pork-chop-with-cucumber-salad-bowl/