Pork chops have long been a favorite in many households, providing a juicy, savory centerpiece for any meal. But sometimes, you want to elevate a simple pork chop and turn it into something special—something crispy on the outside, tender on the inside, and bursting with layers of delicious flavors. This recipe for Crispy Pork Chop with Pickled Cucumber and Cheese Filling does just that. It’s the perfect dish for anyone who enjoys the combination of tender meat, sharp cheese, and the bright, tangy kick of pickled cucumbers.
This recipe is not only packed with mouthwatering flavors, but it’s also a great way to make a regular weeknight dinner feel extraordinary. Imagine a golden, crispy crust on the outside, with a warm, cheesy interior that’s complemented by the tanginess of pickled cucumbers. The panko bread crumbs give the pork chop a satisfying crunch, while the cheese adds a creamy richness that melts perfectly as you cut through the meat. Whether you’re cooking for your family or hosting a special dinner, this dish will surely become a crowd-pleaser.
In addition to the wonderful textures and flavors, this pork chop is served with a zesty sauce made of chili sauce, ketchup, and vinegar. The combination of sweet, spicy, and tangy in the sauce perfectly complements the savory pork and adds another layer of complexity to the dish. The recipe is easy to follow, but the results are so impressive that it feels like you’ve spent hours in the kitchen. It’s a meal that will definitely leave your guests asking for seconds and the recipe!
Full Recipe:
Ingredients
- Pork chops: 700 g (25 oz)
- Salt: 5 g (0.2 oz)
- Black pepper: 3 g (0.1 oz)
- Processed cheese: 100 g (3.5 oz)
- Parsley: 15 g (0.5 oz), finely chopped
- Pickled cucumbers: 4 pcs, chopped
- Panko bread crumbs: 200 g (7.1 oz)
- Eggs: 4 pcs
- Flour: 200 g (7.1 oz)
- Egg: 1 pc (for egg wash)
- Chili sauce: 7 g (0.2 oz)
- Ketchup: 15 g (0.5 oz)
- Vinegar: 7 ml (0.2 fl oz)
- Black pepper: 3 g (0.1 oz)
- Salt: 5 g (0.2 oz)
- Olive oil: 15 ml (0.5 fl oz)
Steps
- 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.
Prep Time: 15 minutes
Cooking Time: 20–25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per Serving: Approximately 600–700 kcal
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.
Can I bake these pork chops instead of frying them?
Yes, you can bake the pork chops for a healthier option. Preheat your oven to 200°C (400°F) and bake for about 25-30 minutes, flipping halfway through, until the pork reaches the desired internal temperature and the breading is crispy.
Tips on How to Make
- Use a meat thermometer: To ensure your pork chops are perfectly cooked, use a meat thermometer to check the internal temperature. Pork should reach 63°C (145°F).
- Don’t overcrowd the pan: When frying the pork chops, make sure not to overcrowd the pan. This ensures that the breading stays crispy and the chops cook evenly.
- Let the pork rest: After frying, let the pork chops rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.
Storage Tips
- Refrigeration: Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the breaded, uncooked pork chops for up to 2 months. Just make sure they are tightly wrapped in plastic wrap or foil before placing them in a freezer-safe bag.
Conclusion
This Crispy Pork Chop with Pickled Cucumber and Cheese Filling is a recipe that takes the humble pork chop to new heights. The crispy exterior, combined with the cheesy filling and the zesty sauce, creates a dish that’s packed with flavor and texture. Whether you’re making it for a weeknight dinner or a special gathering, this recipe will quickly become a family favorite. It’s easy to prepare, customizable with different cheese and seasonings, and perfect for any occasion. If you’re looking for a way to elevate your pork chops and impress your guests, this is the recipe to try!