Fried Pork Chops With Date Chutney and Fennel Slaw

1 week ago 7

Democracy Dies successful Darkness

clock1 hr 45 minscourseMain

3.8 (5)

Long earlier the fried chickenhearted sandwich craze, galore families’ go-to was a fried pork chop tucked betwixt 2 slices of brushed achromatic breadstuff – with possibly a fewer dashes of blistery sauce. This look is simply a motion to those elemental sandwiches, with the summation of a sweet-tart day chutney and a crunchy fennel-apple slaw atop a juicy pan-fried pork cutlet. It’s fancy capable for a play meal party. This look produces 4 robust, messy sandwiches. Those with smaller appetites mightiness similar to chopped the chops successful half. There is plentifulness of chutney and slaw to marque 8 humble meals. When making the slaw, usage a mandolin oregon ample chef's weapon to thinly portion the ingredients.

Refrigerate leftovers for up to 3 days; reheat the chops successful a 350-degree oven for astir 10 minutes.

The chutney and the slaw tin beryllium made up to 3 days successful advance.

From nutrient writer Will Coleman.

Ingredients

measuring cup

Servings: 4-8

For the chutney

1 tablespoonful rootlike oregon different neutral oil
1 ample shallot (about 4 ounces), thinly sliced
3/4 cupful (6 ounces) pitted dates, coarsely chopped (about 24)
1/2 cupful water
1 1/2 tablespoons stone-ground mustard
1 tablespoonful pome cider vinegar
1/2 spoon good salt

For the slaw

Juice of 1 ample orangish (about 1/3 cup)
2 tablespoons mayonnaise
1 1/2 tablespoons pome cider vinegar
1 (about 3/4-pound) fennel bulb, thinly sliced oregon shaved connected a mandolin
1 mean reddish bulb (about 8 ounces), halved and thinly sliced
1 ample greenish pome (about 8 ounces), halved, cored and sliced into matchsticks
Fine salt, to taste
Freshly crushed achromatic pepper, to taste

For the pork chops

2 ample eggs
1 spoon good salt, divided
1 1/2 teaspoons freshly crushed achromatic pepper, divided
1/2 cupful cornstarch
1/4 cupful all-purpose flour
1 1/2 teaspoons smoked paprika
1 spoon granulated garlic
1 spoon crushed mustard
4 (6-ounce) boneless pork chops, 1- to 1 1/2-inches thick
1/2 cupful rootlike oregon different neutral oil, positive much arsenic needed
4 brioche buns, for serving

Nutritional Facts

Per serving (1 chop, 1 bun, 2 tablespoons chutney and 1/3 cupful slaw), based connected 4

Calories
866
Fat
44 g
Saturated Fat
7 g
Carbohydrates
70 g
Sodium
1100 mg
Cholesterol
246 mg
Protein
46 g
Fiber
4 g
Sugar
23 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Will Coleman.

Tested by Ann Maloney.

Published March 29, 2022

Updated March 17, 2026