Crispy Grated Potato Pork Chops (45 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

Here is an innovative and delectable take on the traditional fried pork chop. This dish involves coating boneless pork chops in a layer of finely grated potatoes, which when deep-fried, transform into a delightfully crispy and golden crust.

This approach provides a unique texture and a delightful flavor twist, making the pork chops not only satisfyingly meaty but also enjoyably crispy. Ideal for those who love a creative spin on classic dishes, these pork chops are perfect for a hearty family meal or a special culinary treat.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless pork chops cut into strips
  • 2 large potatoes, peeled and grated
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Vegetable oil for deep frying

Instructions

  1. Prep Pork Chops (10 minutes): Season the boneless pork chop strips with salt and pepper. Set aside.
  2. Set Up Breading Station (5 minutes): Place the flour in a shallow dish. Beat the eggs in a separate dish. Spread the grated potatoes on another plate or shallow dish.
  3. Coat Pork Chops (10 minutes): First, dredge each pork chop strip in flour, shaking off any excess. Next, dip them into the beaten eggs. Finally, press the pork chops into the grated potatoes, ensuring an even and thorough coating.
  4. Heat Oil for Frying (5 minutes): Fill a deep fryer or a large, deep skillet with enough vegetable oil for deep frying. Heat the oil to 350°F (175°C).
  5. Deep Fry Pork Chops (6-10 minutes per batch): Carefully lower the potato-coated pork chops into the hot oil. Fry them until they are fully cooked inside and the potato coating is crisp and golden brown, which should take about 3-5 minutes on each side. Check that the internal temperature of the pork reaches at least 145°F (63°C).
  6. Drain and Rest (5 minutes): Remove the pork chops from the oil and let them drain on a plate lined with paper towels. Allow them to rest for a few minutes before serving and enjoying!

Notes

Ensure the grated potatoes are as dry as possible before coating the pork chops to achieve the crispiest texture. You’ll also want to keep the oil at a consistent temperature during frying to ensure the pork chops cook evenly and don’t absorb excess oil.

This dish is a delightful blend of traditional flavors and innovative cooking techniques, perfect for those looking to enjoy a familiar dish with a delightful twist. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 35g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 150mg

Pair this with...

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

For Tomorrow's Dinner

Mini Chicken Quesadillas with Chunky Guac (30 Minutes)

White Chicken Lasagna with Mushrooms and Spinach (60 Minutes)

Rice and Sausage Stuffed Acorn Squash (55 Minutes)

Coconut Curry Chicken (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!