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Southern-Fried Pork Chop
Savory pork and sweet apples rank right up there near the top of beloved culinary combinations. To complement his tender, flavorful Southern-style fried pork chop, Chef Chris give you apples two ways: First, a crisp, refreshing red cabbage and sweet-tart Granny Smith apple salad tossed with a bright citrus vinaigrette; Second, luscious homemade apple sauce, fragrant with warm cinnamon. Buttery, creamy mashed Yukon Gold potatoes are the perfect accompaniment for this homey, hearty meal you’ll put on repeat.
Nutritional facts
Protein
43g
Carbs
54g
Calories
970
Fat
65g
Ingredients
Celery SaltSpice, Parsley, DriedBasilBrown SugarAll Purpose FlourButterOreganoWhole Grain MustardButtermilkOnion PowderGarlic PowderPork LoinBlack PepperHoneyDijon MustardEggCinnamonHeavy CreamKosher SaltGranny Smith AppleJalapeno PeppersCider VinegarYukon PotatoesTabasco SauceGreen OnionLemon JuiceOrange JuiceFuji AppleRed CabbageApple CiderPanko BreadcrumbsCanola OilCayenne PowderWhole MilkItalian ParsleyPaprika
Reviews
4.2
Based on 235 reviews
the cabbage apple salad didn't go well with the pork chop, in my opinion. the applesauce was especially weird for me, i don't like sweet things in a savory meal
Chaitrali Samant · 02/03/25
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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