This is a quick and flavorful meal that highlights the fresh onions and greens of spring. We are making the assumption your pantry is well stocked with some basics like, vinegar, flour, salt, pepper, and breadcrumbs, but if you are missing (most likely the breadcrumbs) you can make your own, or omit them. If pork is not your thing this recipe can easily be adapted to chicken breasts, thighs or even turkey filets.
2 pounds new potatoes
2 pork chops
1 cup bread crumbs (panic, regular, seasoned, or make your own all work) Just make sure if using seasoned to reduce additional salt a bit.
2 cups fresh parsley chopped
1 bunch of scallions, spring onions, or chives.
.25 pound of arugula
2 tablespoons olive oil
1/2 cup cider, red, or rice vinegar to taste.
Salt and pepper to taste
Optional step (30 minutes - 24 hours prior) - If you want to take this dish up another level we suggest brining your pork chops. That said, you can skip this and the dish will still be delicious.
1. Boil your potatoes - Preheat your oven to 400 degrees. Bring your potatoes to a boil in generously salted water. Note we are about to embark on a pork chop breading mission that could take you anywhere from 15-30 minutes depending on your familiarity with the process. This is a reminder that your potatoes will take about 15 minutes to become for tender. Don’t forget about them while you are engrossed in other things. When fork tender drain them and set aside.
2. Prepare your breading - (Note if you do not have breadcrumbs/flour on hand you can season the chops with a salt and pepper crust skip this step). Get out two bowls or other vessel large enough to fit a pork chop that is at least 1 inch deep. In one of these pans crack 2 eggs and whisk with 1 teaspoon of salt. (If you don’t have eggs you can put a light coating or mayonnaise/vegan mayo or mustard on the chops and proceed to the next step. In the second pan mix 1 cup of breadcrumbs with 1/2 cup of flour. If your breadcrumbs are seasoned leave this mixture as is. If not, add 1 teaspoon of salt and a large pinch of pepper. Next add 1 of your 2 finely chopped cups of parsley to the breadcrumbs. If you like things more herbaceous you can also add dried herbs or spices like: oregano, rosemary, paprika, garlic power etc to the breadcrumb mixture to taste.
3. Bread the chops - Next dip your pork chops individually in the egg, then into the bread crumb mixture. Making sure they are fully coated. Pro-tip: When breading anything always use one hand for putting items in the breading. This keeps the other from getting covered, and will make life easier.
4. Sauté the chops - In a large pan (ideally cast iron, but a regular (oven safe) pan works as well, sauté until golden brown (about 2 to 3 minutes per side). Then slide the oven safe pan into your pre heated over and cook an additional 5-8 minutes or until cooked to your preferred doneness. Try not to overcook!
5. Make the potato salad - Cut your cooked potatoes into bite sized pieces. Note: If they are still warm that is fine, they actually soak up the dressing better when warm.
In a large bowl whisk together a pinch of salt, pepper, your olive oil, and vinegar until combined. Optional: 1 pinch of sugar & teaspoon of mustard can add an additional kick, but is not necessary. Next add your bunch of finely chopped scallions (white and greens) along with your remaining 1/2 cup of parsley. Add your potatoes and arugula. Toss to coat.
Taste it! Does it need a little more salt? Vinegar? Dial it in until it’s perfect and serve alongside your chops.