Breaded Pork Chops With Seasoned Roasted Potatoes and Veggies
Pork chops are a weekly staple in my house, and for this reason, I always shop the sales. I no longer buy my pork pre-cut into chops, because it is so expensive. Rather, I buy whole or half pork loins when they are on sale, and my husband cuts them into half-inch or one-inch thick chops as well as loin roasts himself. This has saved us so much money in the long run and has allowed us to keep meat in our grocery budget. When shopping on a budget, meat can be hard to incorporate as it tends to be too expensive. However, pork can be one of the easiest and least expensive options if you know where to look for deals or sales.
Our family of four can get two roasts and eighteen chops out of one loin. This is enough meat to feed my family for roughly eight weeks. If we skip a week or two we can have pork for two or three months. The last loin I bought only costed me 19 dollars! That's truly a steal considering it was originally priced at almost 50 dollars. I have been able to find whole loins for as cheap as 15 dollars. There is not much one can buy for under 20 dollars that will stretch for months. However, these whole pork loins, when on sale, are a must have. Pork's versatility makes it a family favorite that even the kids will love. My favorite way to prepare this family and budget friendly meal is by breading them and serving them with potatoes and mixed vegetables.
- 4 Pork chops
- 2 Russet potatoes
- 1 Butternut squash, (I like to use a medium squash so we have more squash than potatoes)
- 1 Bag of frozen mixed veggies, (We use a mix of green/wax beans and carrots)
- 1/4-1/2 tsp each Paprika, dill, oregano, garlic salt, & Road Kill Grill Seasonings
- Dash of Salt & pepper
- 1 cup Breadcrumbs, (I prefer Italian or herb and garlic)
- 1/2 cup All purpose flour
- 1 Egg
- 1 Tbs Sour cream
- 3 Tbs Milk
- 2-3 Tbs Butter
Road Kill Grill Seasonings:
We received this spice mix as a wedding present and I am so glad we did. I'm always looking for new and interesting dry rubs to add to my recipes and this one definitely tops my list. One of my all time favorite meat rubs; this mix is a simple seasoning blend of salt, pepper, basil, garlic, and paprika. What makes this dry rub so flavorful is the addition of natural smoke flavor. Smoky and nutty this seasoning brings a nice kick to these breaded pork chops. I use this rub for all my grill recipes and for when I want to bring those delicious smoky grill flavors indoors.
When I want those notes of charcoal flavor, this is my go to dry rub. has that fresh off the grill smell and adds a unique rustic woody flavor to my breaded and pan seared pork chops. Road Kill Grill Seasonings
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Mix oil, paprika, dill, oregano, garlic salt, and pepper in a large bowl.
- Wash and dice potatoes into cubes. Peel and cube butternut squash. Add the potatoes and squash to the bowl and coat them in the seasoned oil. Put the squash and potatoes on the sheet tray and bake for 30 minutes (there will be leftover oil, save for mixed vegetables if desired).
- Set up a breading station for the pork chops. Mix flour and a dash of pepper in one bowl. In a second bowl mix the egg, sour cream, milk, and more pepper. Finally in the third bowl, mix breadcrumbs and the road kill grill seasonings.
- Pat the chops dry with a paper towel and set aside. Add two or three tablespoons of butter to a skillet and heat over medium high heat.
- Dip the pork into the flour patting off any extra. Dip the floured chop into the egg wash, allowing any excess to drip off. Finish by covering the chop in the breadcrumb mixture, ensuring the chop is evenly coated and tap off extras.
- Sear in butter for about two or three minutes per side. Allow for both sides to brown before moving them to a raised wire rack on the prepared baking sheet.
- Flip potatoes after 30 minutes, add the frozen bag of mixed vegetables, and cook for an additional 10 to 15 minutes. Add pork chops to the oven and cook for about 20 minutes or until internal temp reads at least 145 degrees. I like to rotate the trays halfway through to help ensure even cooking.
How to Make Crispy Pork Chops
The easiest way to get a crispy crust on your pork chop is to cook your chop entirely on the stovetop. However, I find that searing your pork chop on the stove top until the meat is completely cooked can result in a dry chop or one that is too dark on the outside and still raw on the inside. Instead, I have found some simple tricks to ensure that I get crispy yet juicy pork chops every time.
- Always pat your pork dry with a paper towel. Drawing out the extra moisture is essential to avoid soggy breading.
- Allow time for your pork to "dry" after you've completed the breading station. This rest time gives the breading a chance to adhear to the pork and makes the breading less likely to fall off during frying.
- Use a raised wire rack to keep the meat out of the drippings. By keeping your chops directly on a sheet pan, you keep them in their juices causing the once crispy breading to become soggy.
- Rotate your chops half way through the bake time to ensure even browning, which produces the best crispy, crunchy outer breading.
Not only will these tips give you crispy delicious pork chops, but the inside will be tender and juicy. Nothing is better than cutting into a piece of meat that is crispy on the outside and tender on the inside.
I love making this recipe all year round, and will swap out the vegetables depending on the season. During fall and winter we eat a lot of beans, potatoes, and squash. In summer we spice it up with peppers and sweet corn. These pork chops also pair nicely with a fresh summer salad. The versatility of this recipe makes it perfect for a weekly meal plan option.
Questions & Answers
Your recipe did not indicate the amount of oil, how much do you recommend?
I do not measure how much oil I use. If I had to guess I'd say maybe a tablespoon or two, depending on how many veggies I actually use. As a general rule I like to have just enough oil to coat the veggies, but not enough that I have extra in the bottom of the bowl. The way I like to start is to put some oil in the bowl, add the spices and mix it all together. If the spices look too concentrated (dark and soaked up all the oil) I add just a bit more oil and remix. The way the spices look in the oil will be a good indicator of if you have too much or not enough oil.
© 2018 Cholee Clay