Panko Encrusted Pork Chop Recipe

Combine apple cider vinegar, water, sugar, salt, peppercorns and thyme in a small saucepan. Bring to a simmer and stir until sugar dissolves, about 2 minutes. Remove from heat and let cool 5 minutes.

Place thin apple slices in a jar or bowl and pour warm pickling liquid over them so they’re fully submerged. Let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 24 hours ahead).

Place parsnips (and potatoes, if using) in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced, 15–20 minutes.

Drain well and return to the pot. Add butter, heavy cream, salt and pepper. Mash to your desired texture — smooth or slightly rustic. Stir in chopped chives. Keep warm and taste for seasoning.

Reduce & Infuse

In a small saucepan, combine minced shallot and white wine (and stock if using). Bring to a simmer and reduce until about 2 tablespoons of liquid remain, 6–8 minutes.

Flambé (optional)

If you want to burn off alcohol and add flavor, carefully add the bourbon and tilt the pan to ignite briefly, or simmer 30–60 seconds to reduce alcohol.

Finish Sauce

Reduce heat to very low. Whisk in huckleberry preserves until smooth. Gradually whisk in cold cubed butter, one or two pieces at a time, allowing the sauce to emulsify and become glossy. Keep sauce warm but do not boil. Stir in lemon juice and season with salt and pepper. If sauce is too thick, whisk in a teaspoon of warm water or stock to loosen.

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high heat. Toss broccolini/asparagus with olive oil, salt and pepper.

Roast on a sheet pan 8–10 minutes until tender-crisp and slightly charred, or sauté in a hot skillet 4–6 minutes until bright and tender. Finish with a squeeze of lemon before serving.

Prepare Chops

Pat pork chops dry with paper towels. Season both sides evenly with kosher salt and black pepper. Let rest at room temperature 15 minutes while you prepare coating and preheat pan.

Set up Breading Station

Place flour in a shallow dish. In a second dish, whisk eggs with milk until combined. In a third dish, combine panko, grated Parmesan and chopped parsley.

Bread the Chops

Dredge each chop in flour, shaking off excess. Dip into the egg wash, then press firmly into the panko mixture to coat both sides, pressing to adhere. Transfer to a wire rack and let rest 5–10 minutes to set the coating.

Cook

Heat a large ovenproof skillet over medium heat and add neutral oil and 1 tablespoon butter. When shimmering, add chops (do not crowd) and cook 3–4 minutes until golden brown on the first side. Flip and sear the other side 2 minutes. Transfer skillet to the preheated 425°F (220°C) oven and roast until internal temperature reaches 140–145°F (60–63°C), about 6–8 minutes depending on thickness.

Rest

Remove chops to a cutting board and tent loosely with foil. Rest 5–7 minutes; carryover will bring them to 145°F (63°C).

Finish with Butter

While chops rest, return skillet to low heat and swirl in remaining 1 tablespoon butter to baste any pan crumbs, then spoon over the chops before plating.

Spoon a smear of warm parsnip mash onto each plate. Place a pork chop partially over the mash. Arrange roasted seasonal vegetables alongside. Add 3–4 pickled apple slices over or beside the chop for brightness.

Drizzle 1–2 tablespoons of warm huckleberry bourbon beurre blanc around and lightly over the chop (avoid pouring cold butter onto hot pan-seared crust). Garnish with a small sprinkle of chopped parsley or microgreens if desired and serve immediately.