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Crispy Pork Chop with Pickled Cucumber and Cheese Filling: A Flavor-Packed Delight
When it comes to comforting meals that pack a punch of flavor, few things compare to a crispy pork chop. But when you add an unexpected twist of pickled cucumber and creamy cheese filling, you elevate this classic dish into something truly extraordinary. This Crispy Pork Chop with Pickled Cucumber and Cheese Filling is an irresistible combination of crispy, juicy, tangy, and cheesy that will leave your taste buds craving more.
Whether you’re preparing it for a special dinner or an elevated weeknight meal, this recipe brings both flavor and texture to the table. Let’s break down how to make this deliciously indulgent dish!
🐖 Why You’ll Love This Recipe
- ✅ Crispy and juicy pork chops with a golden, crunchy exterior
- ✅ Creamy, savory cheese filling paired with the tangy kick of pickled cucumber
- ✅ A simple but stunning dish that’s sure to impress guests or family
- ✅ A perfect balance of flavors, textures, and freshness
- ✅ Customizable: Choose your favorite cheese and adjust the pickle level to your liking
🛒 Ingredients
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup flour (for dredging)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika or smoked paprika
- 2 eggs, beaten
- 1 1/2 cups bread crumbs (preferably panko for extra crunch)
- Vegetable oil (for frying)
For the Pickled Cucumber and Cheese Filling:
- 1 medium cucumber, thinly sliced
- 1/4 cup white vinegar or apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon fresh dill (optional)
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese or cheddar cheese (or a mix)
- 2 tablespoons fresh parsley or chives, chopped (optional)
👩🍳 How to Make Crispy Pork Chop with Pickled Cucumber and Cheese Filling
Step 1: Prepare the Pickled Cucumber
- Pickle the cucumber: In a small bowl, mix the vinegar, sugar, and salt. Add the cucumber slices and toss to coat. Let them sit for at least 15–20 minutes to marinate and pickle. For a more intense flavor, refrigerate for 1–2 hours.
- Stir in the fresh dill or other herbs, if using. Set aside.
Step 2: Make the Cheese Filling
- In a separate bowl, combine the softened cream cheese, shredded mozzarella (or cheddar), and chopped fresh parsley or chives. Mix until smooth and well combined. Set aside in the fridge while you prepare the pork chops.
Step 3: Prepare the Pork Chops
- Tenderize: If the pork chops are thick, you can tenderize them slightly by pounding them out to an even thickness with a meat mallet.
- Season: Season the pork chops generously with salt and pepper.
- Dredge: In a shallow dish, combine the flour, garlic powder, onion powder, and paprika. In another bowl, place the beaten eggs. In a third bowl, add the bread crumbs.
- First, dredge each pork chop in the flour mixture, coating both sides. Dip it into the egg, and then coat with the breadcrumbs, pressing gently to make sure they stick.
Step 4: Fry the Pork Chops
- Heat a large skillet or frying pan over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Fry the pork chops in batches, cooking for about 4–5 minutes per side until golden brown and crispy. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). Once done, transfer the pork chops to a paper towel-lined plate to drain any excess oil.
