Salt and Vinegar Pork Chops with Baby Kale Salad

Salt and Vinegar Pork Chops with Baby Kale Salad is crispy, crunchy and a delicious take on a classic dinner staple! Pairs perfectly with this light salad!

I’ve discovered a new favorite dinner go-to! These Salt and Vinegar Pork Chops are soooo craveable. The punchy pan sauce add tons of flavor and the panko breadcrumbs make for the crispiest pork chops. If you’ve never been into pork chops before, this will be the recipe that changes your mind!

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Salt and Vinegar Pork Chops

Growing up, I loved salt and vinegar chips and still love them to this day! I love them so much I probably shouldn’t left alone with a bag of them for fear they might disappear within a few minutes.

BMW loves his comfort foods and pork chops definitely fall into that category. This recipe combines two of our favorite things. I love how much flavor there is in this recipe. The shallots, vinegar and herbs make pork chops seem fresh and interesting! So much different than the dry, rubbery pork chops I’ve encountered in the past.

Pounding and then seasoning the chops, leaves them tender. The mixture of panko and flour provide a breading that’s crunchy and flavorful. It makes for a delicious combination that’ll have everyone cleaning their plates!



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Salt and Vinegar Pork Chops with Baby Kale Salad

Makes two servings



2 boneless pork chops, about 1/2 lb each

1 cup all purpose flour

1 cup panko breadcrumbs

2 eggs

1 cup oil for frying like vegetable or canola

2 cups baby kale

1 shallot, about 3 tablespoons worth

1/4 cup flat leaf parsley

1/4 cup dill

1/2 cup white vinegar, divided

1/4 cup extra virgin olive oil

1 tablespoon kosher salt, divided

1 teaspoon black pepper



  1. Toss kale with 1 tablespoon of olive oil, 1/2 teaspoon salt and set aside.
  2. Thinly slice shallot, I use a handheld mandolin for this, and toss with 1 tablespoon of vinegar and a pinch each of salt and pepper. Set aside.
  3. Pound pork chops to 1/4 to 1/2 inch thick. Season each side with salt and pepper.
  4. Heat frying oil in a high sided skillet. Heat to 350 degrees or test oil’s readiness by placing a piece of panko into the skillet, it should immediately begin bubbling but not turn dark brown. If it doesn’t bubble immediately, the oil needs to get hotter. If the panko turns a dark color, then the oil is too hot, let cool a little before frying pork chop.
  5. In one bowl, whisk flour and panko together and season with salt and pepper. In a separate bowl, whisk eggs. Dredge each pork chop in egg and then flour mixture, ensuring everything is evenly coated.
  6. Fry pork chops one at a time, about 3 minutes on each side. Gently press down on pork chop with a spatula so that it fries evenly. Drain on a paper towel lined plate.
  7. Discard fry oil, turn heat to medium high and add remaining olive oil and vinegar to skillet. Cook until mostly evaporated, swirling often, until about 2-3 tablespoons of liquid remain.
  8. Slice pork chops. Chop dill and parsley and toss with salad. Plate greens and then pork chops. Top with shallots and spoon pan sauce over top of everything. Serve hot.


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Natalie Paramore

The places I go, the things I do and what I eat.



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