There are few things I love more than a perfectly fried pork chop. If you can get your hands on a quality bone-in chop with nice marbling, this is a great use for it. This dish is fatty, fresh, acidic, and salty with the perfect balance of crunch and softness from the tomatoes. Heirlooms are just about in season and ramps are soon coming to an end in NY. So get out there and forage what you can or grab the last of them from the local farmers market.
The key here is a good pork chop—something well-marbled, preferably bone-in. We’ll cut the bone off before cooking, but bone-in chops tend to have better fat distribution and flavor. Ask for something that looks like one of these—
Ingredients
1 bone-in fatty pork chop
Kosher salt
½ cup all-purpose flour
1 egg, beaten
2 cups panko breadcrumbs
Neutral oil, for frying (I like frizzle)
2 medium heirloom tomatoes
1 bunch ramps (about 5)
A handful of chopped parsley
1/3 cup Castelvetrano olives, torn
1 tsp pimentón
3 tbsp muscatel vinegar
4 tbsp olive oil
Salt
Instructions
Prepare the Pork Chop
Start by carefully cutting the bone off the pork chop and setting it aside. Generously season the meat on both sides with kosher salt and let it sit for a few minutes. While it rests, set up your dredging station: flour in one tray, beaten egg in another, and panko breadcrumbs in a third. Dredge the chop in flour, shake off the excess, dip it into the egg, and finally press it into the panko. I like to lay the chop on a bed of panko, then mound more on top and gently press it down. Do this two or three times to make sure you get even coverage.
Make the Tomato Salad
Cut your heirloom tomatoes into wedges about the size of your thumb and toss them in a mixing bowl. Trim the ramps by removing the bottom half of the stalks (save those for another dish—they’re great pickled or tossed into a salad). Roll the tops into a bundle and slice them thinly. Add the ramps to the tomatoes, along with chopped parsley, torn olives, muscatel vinegar, olive oil, pimentón, and a few pinches of salt. Mix everything gently and let it marinate while you fry the pork.
Fry the Pork Chop
Heat about 3 inches of neutral oil in a heavy skillet over medium heat. When the oil reaches around 350°F, carefully lower in the pork chop—don’t let it flop or splash. Fry for about 3 minutes per side, or until deeply golden brown and crispy. For the best texture and juiciness, I aim for an internal temperature of around 145°F. Once it’s done, remove the chop and immediately season both sides with salt. Let it rest on a wire rack while you get ready to plate. Place your pork chop on the plate, followed by a healthy serving of the tomato salad. Make sure to top it off with those beautiful tomato juices in the bottom of the bowl. Enjoy!