Prepare the Pork Chops
Start by cleaning the pork chops and trimming any excess fat. Use a sharp knife to cut a pocket into each chop, being careful not to slice all the way through. The pocket will hold the flavorful filling. Season both sides of the pork chops with salt and black pepper. Set the chops aside while you prepare the filling.
Prepare the Filling
In a mixing bowl, combine the processed cheese, chopped parsley, and pickled cucumbers. Stir well to create a mixture that is thick yet spreadable. If the mixture feels too dry, you can add a tablespoon of olive oil to help it come together. The pickled cucumbers will add a delightful tang to balance out the richness of the cheese, while the parsley will give it a fresh herby flavor.
Stuff the Pork Chops
Carefully stuff each pork chop with the cheese and cucumber filling. Use a skewer or toothpicks to seal the opening of each pork chop, ensuring that none of the filling escapes during cooking. You want to make sure the filling stays inside as it melts to create a delicious, cheesy center.
Coat the Pork Chops
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs to create an egg wash. In the third bowl, pour the panko bread crumbs. Dredge each stuffed pork chop in the flour, then dip it into the egg wash, and finally coat it with panko bread crumbs. The panko will create a light, crunchy crust that will turn golden brown as the pork chops fry.
Fry the Pork Chops
Heat olive oil in a large frying pan over medium heat. Once the oil is hot, carefully add the breaded pork chops to the pan, cooking them for about 5–6 minutes per side, or until golden brown and crispy. You want the pork chops to cook through without burning the breading. If you’re unsure whether the pork is cooked through, you can use a meat thermometer—pork should reach an internal temperature of at least 63°C (145°F).
Prepare the Sauce
While the pork chops are frying, you can prepare the sauce. In a small bowl, combine the chili sauce, ketchup, vinegar, salt, and black pepper. Stir well to mix. This tangy sauce will add a flavorful kick to your crispy pork chop. Set the sauce aside to serve alongside the pork chops.
Serve and Enjoy
Once the pork chops are cooked, transfer them to a plate and let them rest for a few minutes to allow the juices to redistribute. Serve the crispy pork chops with the prepared sauce on the side. Garnish with additional fresh parsley if desired.
Explanation of the Recipe – Why It’s Timeless
This crispy pork chop with pickled cucumber and cheese filling is a recipe that combines the best of both worlds—tender, juicy meat and crispy, flavorful breading. What makes this dish timeless is its perfect balance of flavors and textures. The pork chop itself is tender and juicy on the inside, while the panko breading gives it a satisfying crunch. The cheese and pickled cucumber filling provides a surprising and delightful twist, adding richness and a tangy zing that complements the pork beautifully.
The dish also holds a special place in many cultures as a comfort food that can be adapted to different tastes. Whether you’re in the mood for something savory, spicy, or a little bit sweet, this recipe has a little bit of everything to make it universally appealing. Its versatility makes it suitable for family dinners, holiday meals, or even a special occasion like a dinner party or gathering.
Nutritional Facts (per serving)
Calories: 600–700 kcal
Protein: 30–35 g
Fat: 30–35 g
Carbohydrates: 50–60 g
Fiber: 2–3 g
Sugar: 6–8 g
Sodium: 800–900 mg
FAQs
Can I use a different type of cheese?
Yes! You can experiment with different cheeses, such as mozzarella, cheddar, or gouda, to create a different flavor profile. Just make sure the cheese melts well.
Can I make this recipe ahead of time?
Yes! You can prepare the pork chops up to the point where they’re breaded and stuffed, and then refrigerate them for up to 24 hours before frying. Just make sure to bring them to room temperature before cooking.
