Breaded Pork Chops with Beer-Mustard Sauce

August 13, 2021
Created by Harmons
1 hour
Serves 4
  • 4 Snake River Farms Kurobuta pork chops
  • Salt and freshly ground pepper
  • 1 cup unbleached all-purpose flour
  • 1 1/2 cups dried breadcrumbs
  • 1 Oakdell large egg
  • 1 1/4 cups Harmons milk
  • 3/4 cup vegetable oil
  • Stout Mustard Sauce
  • 2 Tbsp Dijon mustard
  • 1/2 tsp golden brown sugar
  • 2 Tbsp stout beer, such as Bohemian Brewery Cherny Bock Schwarzbier
  • 1 Tbsp finely chopped shallot
  • 1/2 cup coarse-grain mustard
  • Wilted buttered spinach, for serving

Preheat oven to 375°. Place a cooling rack over a rimmed baking sheet.

Liberally sprinkle pork chops with salt and pepper.

In 3 shallow bowls, add flour in one, breadcrumbs into another and, whisk egg and milk in a third. Lightly coat each cutlet in flour, shaking off excess. Dip each one in the egg mixture, then breadcrumbs, pressing to coat.

In a large frying pan over medium-high heat, add oil. When oil shimmers, add pork and cook until golden brown on first side, about 5 minutes. Turn over and cook until golden brown on other side, about 5 minutes. Transfer pork to prepared baking sheet and bake until a thermometer inserted into meat but not touching bone registers 145°. Remove from oven and let rest, 5-7 minutes.

Meanwhile, to make the sauce, in a small bowl, combine ingredients. Serve with pork and spinach.