Breaded pork chops with a bright pea shoot salad and a drizzle of honey mustard create an inviting balance of crunch, sweetness, and a peppery kick.
Perfect for a cozy weeknight dinner or even a weekend gathering, this dish is easy to make yet feels delightfully special. The golden, crisp crust on the pork chops gives way to tender meat inside, achieved through a simple, reliable breading technique.
The honey mustard sauce—sweet, tangy, and just a bit sharp—brings out the savory flavors of the pork, while the pea shoots add a fresh bite, keeping the meal light yet satisfying.
This recipe has become a favorite because it makes a restaurant-quality meal so approachable at home. Breaded pork chops offer a classic comfort that both adults and kids enjoy, and for anyone who loves breaded chicken, this dish is a perfect way to enjoy those familiar flavors in a heartier form.
Breaded Pork Chops with Pea Shoot Salad and Honey Mustard Recipe
Equipment
- Heavy-bottomed fry pan
- Mixing Bowls
- Whisk
- Tongs
- Baking sheet lined
- Medium Saucepan
- Slotted Spoon
Ingredients
- 4 1/2- inch thick pork chops
- granulated garlic powder
- fresh cracked black pepper
- all-purpose flour
- 1 cup buttermilk or whole milk
- 1 egg lightly beaten
- 2 cups panko bread crumbs
- 1 cup pea shoots
- 1/2 cup frozen peas
- 1/2 cup favas beans
- freshly torn basil
- extra virgin olive oil
- 1/4 cup creole mustard
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 1/4 cup water
- oil
Instructions
- Preheat a heavy-bottomed fry pan over medium heat with enough oil to reach halfway up the pork chops.
- Season both sides of the pork chops with salt, granulated garlic, and black pepper.
- In three bowls, set up the dredging station: one with flour, one with a beaten egg and buttermilk mixture, and the last with panko breadcrumbs seasoned with salt, garlic, and pepper.
- Dredge each pork chop in flour (shake off excess), dip in the egg mixture, and coat in the seasoned breadcrumbs. Set aside on a parchment-lined baking sheet.
- Blanch peas and fava beans in salted boiling water for 1-2 minutes each until bright green, then shock in an ice bath. Peel the thick skins from the fava beans.
- Toss pea shoots, peas, fava beans, basil, olive oil, salt, and pepper in a bowl for the salad.
- Fry the pork chops until golden brown and crisp, 1-3 minutes per side. Serve with honey mustard sauce and pea shoot salad. Enjoy!
