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
- Tongs
- Baking sheet lined
- Medium Saucepan
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!
Nutrition
Howdy! I’m Austin Carter, a photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes. You’ll often find me experimenting in the kitchen, blending flavors, and creating delightful concoctions. I run the “Beyond the Bayou Blog,” where I share easy and tasty recipes every day.
My blog focuses on cooking, bringing you simple and delicious meals. From quick dinners to special treats, each recipe is made with care and shared with joy.
Come join me in the kitchen through “Beyond the Bayou Blog,” where cooking is simple, fun, and full of flavor. Let’s enjoy the tasty side of life together!
