Pork chops get an upgrade in this quick-cooking recipe: breaded pork chops with caramelized corn & peaches. Lightly breaded pork cooked in a hot skillet until golden, topped with a very flavorful corn + peach + bacon mixture, and served with a lemony mayo sauce for dipping. It’s a fun dinner to spice up an average weeknight, but doubles as the perfect dinner party recipe!
This summer slipped away so quickly that I didn’t get to share some of my planned recipes for August. The good thing is, there’s still so much beautiful late summer produce out right now, so I figured a couple final summer-y recipes would be worth sharing…even though I’m already craving fall dishes like this onion dijon soup and spicy paccheri.
But I think that’s the best part about September. It’s a transition month, with some days feeling like a warm summer day and others making you want to curl up on the couch with a bowl of soup. Best of both worlds.
So I’d say these breaded pork chops fit right in. They use up summer corn & peaches, but have a comforting fall feel to them with rich bacon and caramelized shallots.
breaded pork chops – the details
I used the breading method that I shared in this brown butter chicken recipe for the pork – it’s a quick dredge through flour, egg, then flour again. This seals in the breading really well, and keeps the exterior of the pork nice and lightly crisped while it sizzles in the hot skillet. You’ll want your pork to be no more than a half-inch thick, or else I find it tends to be a little on the dry side. If you can’t find pork chops of that thickness, you can ask the butcher to pound them thinner for you, or use a meat tenderizer yourself.
I like to sear the pork in the skillet until golden, and then transfer it to the oven to finish cooking to keep the meat nice and juicy. Just the perfect amount of time to caramelize the shallot, corn, and peaches. Some crispy bacon, chives, dijon, and honey add even more flavor to the mixture. It’s sweet & savory, and SO good on top of the pork.
A few finishing touches – some arugula for a peppery green bite and a quick sauce of mayo and lemon juice. I like the creamy contrast of the sauce to the corn topping. It’s the perfect balance of flavors and textures for the breaded pork chops.Print
Breaded Pork Chops with Caramelized Corn & Peaches
lightly breaded pork chops cooked until golden and topped with caramelized corn, peaches, and crispy bacon…served with a quick lemon mayo sauce for dipping
- 6 oz bacon, diced
- 4 boneless pork chops (about 1 ½ lbs total), pounded to a ½” thickness
- 1 cup all-purpose flour
- 1 tsp kosher salt, plus more as needed
- 2 eggs
- 5 tbsp butter
- 1 shallot, thinly sliced
- 4 ears corn, kernels sliced off
- 2 large ripe peaches, diced
- 1 tbsp minced chives
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 cup (8 oz) mayonnaise
- 1 lemon, juiced
- 4 small handfuls of arugula
- 1 tsp olive oil
- freshly cracked black pepper
- Preheat the oven to 350°F. Add the bacon to a 12” cast-iron skillet over low heat. Render the bacon for about 15 minutes or so until completely crisp, stirring often. Meanwhile, bring the pork chops to room temperature. Add the flour and salt to a shallow bowl. Crack the eggs into another bowl and beat well.
- Use a slotted spoon to transfer the bacon to a plate. Add 1 tablespoon of butter to the skillet and let melt. Dredge each pork chop in the flour. Shake off any excess and dredge through the eggs. Let any excess egg drip off and dredge through the flour again. Add the pork to the hot butter over medium heat. Cook the pork for about 2-3 minutes per side, or until golden brown. Transfer the pork chops to a sheet pan.
- Bake the pork for about 6-8 minutes, or until just fully cooked through. Meanwhile, add 3 more tablespoons of butter to the skillet, along with the shallot. Saute until softened. Add the corn kernels and cook for a few more minutes until caramelized. Add the peaches and chives. Cook for another minute or so.
- Stir in the dijon mustard, honey, remaining tablespoon of butter, and a pinch of salt. Let the butter melt. Simmer the mixture for a minute until reduced. Stir in the crispy bacon.
- Whisk the mayonnaise and all but a teaspoon of lemon juice together in a small bowl. Season with salt and freshly cracked black pepper to taste. Toss the arugula with the remaining lemon juice and olive oil.
- Serve the pork chops over the arugula. Top with the corn & peach mixture, plus more freshly cracked black pepper.
You could easily substitute chicken cutlets for the pork chops if you’d like!