Weeknight Cooking

Dinner Tonight: Herb-Crusted Pork Chops + Potato Salad with Arugula

May 13, 2013

In tonight's dinner, fresh herbs and peppery arugula bring pork chops and potato salad together with a springtime feeling. The vinaigrette-based potato salad is full of flavor without all the mayonnaise, and makes enough for tomorrow's lunch. (It's sure to become your picnic go-to.) Herb-crusted pork chops are simple and classic, with plenty of fresh herbs and room to improvise. You'll be glad there are leftovers for this one too.

The Menu 

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Potato Salad with Arugula and Dijon Vinaigrette by merrill


Herb-Crusted Pork Chops by apartmentcooker

The Grocery List

Serves 4 with leftovers

2 pounds new potatoes
4 pork chops
1 cup panko bread crumbs
2 tablespoons thyme
tablespoons rosemary
tablespoons sage
tablespoons basil
tablespoons chives
3 cups arugula

1 small red onion
2 eggs
Rice vinegar

We know you've got a well-stocked pantry so you'll have olive oil, flour, mustard, red wine vinegar, salt, and pepper. If not, add those to the list! 

Note: The pork chop recipe also has a recipe for balsamic onions to serve alongside, but we thought the potato salad would provide all the vinegar fix you'll need! By all means though, if you want to make the balsamic onions, they're delicious.

The Plan

1. Heat the oven to 400 degrees. Bring your potatoes to a boil in generously salted water. Get a breading station for the porkchops ready by chopping some herbs and placing the flour, eggs, and (herbed) bread crumbs in three separate bowls.

2. While you simmer the potatoes, season the pork chops with salt and pepper, and dip each into the flour, then egg, then bread crumbs. Set aside.

3. Pan-fry the pork chops in a large sauté pan until golden brown (about 2 to 3 minutes per side). Finish them off on a baking sheet in the hot oven (another 5 to 6 minutes).

4. Almost done! Get the pork chops out of the oven and allow them to rest briefly while you drain the potatoes and make their vinaigrette. Toss together with the arugula, and serve alongside the chops!

Read More:
Beef Chopped Salad
Cider Brined Pork with Calvados, Mustard and Thyme
Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon


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See what other Food52 readers are saying.

  • Andreas Düss
    Andreas Düss
  • Christina @ Christina's Cucina
    Christina @ Christina's Cucina
  • William Widmaier
    William Widmaier
You can find me delicately poaching eggs for cheddar grits, or elbow deep in a bag of Cheetos and Utz Crab Chips, but most of all, you can find me eating.


Andreas D. May 13, 2013
Awesome. Like Christina, I would flatten the pork out first.
Christina @. May 13, 2013
This is very similar to the way I make mine, however, I pound the chops to make it more like wiener schnitzel: http://christinascucina.blogspot.com/search/label/Christina%27s%20Breaded%20Pork%20Schnitzel
William W. May 13, 2013
That sounds great. I'm all for flattening meats in general as I like to play with my food, and it makes for faster cooking time.