Cornmeal-Fried Pork Chops and Goat Cheese-Smashed Potatoes
by Deb
dinner
Yield: 4 servingsPrep: 30 minutesCook: 30 minutesTotal: 1 hour
Ingredients
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produce
- ○2 tablespoonschives(chopped fresh)
- ○1 1/2 poundsRed Bliss potatoes(small)
protein
- ○4pork chops(about 1-inch thick)
dairy
- ○1 cupbuttermilk
- ○2 tablespoonsunsalted butter
- ○1/4 cupgoat cheese
grain
- ○1 cupcornmeal(finely ground)
- ○1/2 cupall-purpose flour
pantry staple
- ✓salt
- ○1/2 teaspooncayenne pepper
- ○vegetable oil(for frying)
- ✓black pepper(freshly ground)
Instructions
- Season pork chops with salt and pepper. Place in a dish and cover with buttermilk. Let marinate for at least 30 minutes or up to overnight in the refrigerator.
- In a shallow dish, combine cornmeal, flour, and cayenne pepper.
- Remove pork chops from buttermilk, allowing excess to drip off. Dredge in cornmeal mixture, pressing to adhere.
- In a large skillet, heat 1/4 inch of oil over medium-high heat. Fry pork chops until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Meanwhile, place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and return to pot.
- Add goat cheese, butter, and chives to potatoes. Smash with a potato masher until combined and chunky. Season with salt and pepper.
- Serve pork chops with smashed potatoes.
My notes
Adapted from Heritage by Sean Brock.