Recipes

Crispy Breaded Pork Chops with Tangy Slaw

This dish features crispy, golden-breaded boneless pork chops coated in Granor dredge mix, egg, and breadcrumbs, then pan-fried to perfection. They're paired with a refreshing, tangy slaw made from cabbage, carrots and a zesty apple cider vinegar dressing. The rich crunch of the pork contrasts beautifully with the bright, creamy slaw—making for a well-balanced, satisfying meal.

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Ingredients

4 boneless pork chops
1/2 cup Granor dredge mix
2 eggs, beaten
1 cup Granor breadcrumbs
Oil for pan-frying
4 cups shredded green cabbage
1 cup carrots, julienned
1 small red onion, thinly sliced
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tsp honey or maple syrup
1/3 cup mayonnaise
salt and pepper, to taste

Method

  1.  In a large bowl, whisk together apple cider vinegar, dijon mustard, maple syrup or honey, mayo, salt and pepper. Toss in cabbage, carrot and red onion. Mix until evenly coated. Cover and refrigerate while prepping the pork chops.
  2. Set up dredging station. Bowl 1 - Granor drege mix.  Bowl 2 - beaten egg. Bowl 3 - Granor breadcrumbs.
  3. Pat pork chops dry. Dredge each chop.  Coat in Granor mix, dip in egg and press into breadcrumbs. Ensure even coating on all sides.

  4. Heat about ¼" of oil in a heavy skillet over medium heat.

  5. When oil is hot (350°F if using a thermometer), carefully add pork chops.

  6. Cook until golden brown and internal temp reaches 145°F.

  7. Transfer to a wire rack or paper towel–lined plate to rest for 5 minutes.

  8. Plate each pork chop with a generous scoop of the chilled, tangy slaw. Add a wedge of lemon or a drizzle of hot honey over the chops for a finishing touch

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