Golden Breaded Pork Chop with Roasted Root Vegetable Medley & Corn à la Nage
A crispy golden breaded pork chop served with a seasoned roasted root vegetable medley and a light, flavorful corn à la nage sauce. Perfect for a comforting yet elegant dinner for one
Yield: 1
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Special Equipment: cookie sheet
Ingredients
1 pork chop (¾–1 inch thick, bone-in or boneless)
½ tsp kosher salt
¼ tsp black pepper
½ cup all-purpose flour
1 large egg, beaten (no water)
Canola oil, for shallow frying
1 cup Homemade Breadcrumbs: Made from toasted croutons seasoned with salt, pepper, garlic powder, onion powder, and chopped parsley, then pulsed into coarse crumbs.
For the Roasted Root Vegetable Medley:
1 rutabaga, peeled and cut into large chunks
1 turnip, peeled and cut into large chunks
1–2 carrots, peeled and cut on the bias (oblong)
1–2 tsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp dried thyme, sage, or Mediterranean oregano (oregano used here)
Chef’s Tip: Extra vegetables can be refrigerated overnight and reheated the next day for a breakfast hash — just chop, crisp them in a skillet, and top with a fried egg.
For the Corn à la Nage Sauce: Prepared using the method in your training program
For Garnish: 1 tbsp chopped fresh parsley
Directions
Roast the Vegetables First: Preheat oven to 375°F (190°C). In a large bowl, toss rutabaga, turnip, and carrots with olive oil, salt, pepper, garlic powder, onion powder, paprika, and oregano. Spread evenly on a parchment-lined sheet pan. Roast for 20–25 minutes, flipping halfway if needed, until edges are golden and centers are tender.
Prep the Pork Chop: Season pork chop with salt and pepper. Set up three dredging stations. Plate 1 Seasoned flour (flour + pinch of salt & pepper) Plate 2 Beaten egg (no water) Plate 3 Homemade breadcrumbs with parsley
Dredging method: Flour sticks to the protein. Egg sticks to the flour. Breadcrumbs stick to the eggs. Dredge pork chop in flour (shake off excess), dip in beaten egg, then coat fully in breadcrumbs, pressing lightly so the coating adheres. Let breaded pork chop rest for at least 10 minutes before frying to help the coating set.
Shallow Fry: Heat ~¼ inch canola oil in a skillet over medium-high heat until shimmering. Carefully place pork chop in the skillet. Oil should sizzle immediately. Fry for 4–5 minutes per side, adjusting heat as needed, until golden brown and internal temperature reaches 145°F. If needed, finish in the oven at 350°F to reach temperature. Transfer to a wire rack set over a baking sheet to keep crispy while finishing the dish.
Make the Corn à la Nage Sauce: Prepare using your training program method while the pork chop is frying.
Plate It Like a Pro: Spoon the corn à la nage sauce onto the bottom of the plate. Pile the roasted vegetable medley in the center. Lean the pork chop at an angle over the vegetables. Sprinkle with fresh parsley for color and freshness.
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