🍽️ Crispy Pork Chops with Fresh Cucumber Dip

Name: Crispy Pork Chops with Fresh Cucumber Dip
Total time: 30 min
Yield: 4 servings
Ingredients: pickles 2 pcs; spring onions 2 pcs; sour cream 200 g; mustard 1 tsp; honey 1 tsp; salt pinch; pepper, black ground pinch; wheat flour, Type 405 2 tbsp; breadcrumbs 100 g; eggs 1 pcs; pork neck chops 600 g; paprika, sweet 1 tsp; butter 6 tbsp

680 kcal · 30 min · 4 servings

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Ingredients

pickles 2 pcs
spring onions 2 pcs
sour cream 200 g
mustard 1 tsp
honey 1 tsp
salt pinch
pepper, black ground pinch
wheat flour, Type 405 2 tbsp
breadcrumbs 100 g
eggs 1 pcs
pork neck chops 600 g
paprika, sweet 1 tsp
butter 6 tbsp

Instructions

1. Place the pickles in a colander and let the water drain off.
2. Dice the pickles into small pieces.
3. Thoroughly wash the spring onions.
4. Dry the spring onions with a kitchen towel.
5. Cut off the tough root ends of the spring onions.
6. Slice the spring onions into thin rings.
7. Take a small bowl.
8. Add the sour cream to the bowl.
9. Add the mustard to the bowl.
10. Add the honey to the bowl.
11. Season the mixture with a pinch of salt.
12. Season the mixture with a pinch of pepper.
13. Mix all the dip ingredients well together.
14. Add the diced pickles to the dip bowl.
15. Add the sliced spring onions to the dip bowl.
16. Preheat the oven to 200 degrees Celsius.
17. Rinse the pork chops under cold water.
18. Pat the pork chops dry with kitchen paper.
19. Make a few shallow cuts into the fat edges of the pork chops.
20. Season the pork chops with paprika powder.
21. Season the pork chops with salt.
22. Season the pork chops with pepper.
23. Take a flat plate.
24. Place the flour on the plate.
25. Place the breadcrumbs on the plate.
26. Whisk the eggs in a separate bowl and have them ready.
27. Coat the pork chops in the flour first.
28. Shake off the excess flour from the pork chops.
29. Dip the pork chops into the whisked eggs.
30. Roll the pork chops in the breadcrumbs.
31. Press the breading onto the pork chops lightly.
32. Heat the butter strongly in a frying pan.
33. Fry the pork chops for about 5 minutes on the first side until golden brown.
34. Fry the pork chops for about 5 minutes on the second side until golden brown.
35. Place the finished pork chops on kitchen paper.
36. Let the pork chops drain briefly.
37. Let the pork chops cool down briefly.
38. Serve the pork chops together with the cucumber mustard dip.

Nutrition per serving

kcal: 680
Protein: 40 g · Fett/Fat: 50 g · Carbs: 30 g