Brandon’s Cornmeal Fried Pork Chop
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25 INGREDIENTS • 6 STEPS • 50MINS

Brandon’s Cornmeal Fried Pork Chop

Crispy cornmeal fried pork chop served with tangy pickled beets and a zesty buttermilk herb sauce, creating a delightful balance of crunch, acidity, and creamy richness in every bite. Enjoy Brandon’s Fried Pork Chop from Hell’s Kitchen Season 23!
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Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
Crispy cornmeal fried pork chop served with tangy pickled beets and a zesty buttermilk herb sauce, creating a delightful balance of crunch, acidity, and creamy richness in every bite. Enjoy Brandon’s Fried Pork Chop from Hell’s Kitchen Season 23!
50MINS
Total Time
Ingredients
Servings
2
us / metric
Cornmeal Fried Pork Chop
Pork Chop
2
(10 oz)
Pork Chops
Buttermilk
3/4 cup
Buttermilk
Hot Sauce
3/4 cup
Hot Sauce
Fine Ground Cornmeal
1 cup
Fine Ground Cornmeal
Neutral Oil
4 Tbsp
Neutral Oil
Kosher Salt
1 pinch
Kosher Salt
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Pickled Beets
Sherry Vinegar
1 cup
Sherry Vinegar
Granulated Sugar
1/2 cup
Granulated Sugar
Yellow Mustard Seeds
1/2 cup
Yellow Mustard Seeds
Kosher Salt
2 tsp
Kosher Salt
Beet
1
Large Beet, peeled, diced
Buttermilk Sauce
Mayonnaise
1 cup
Mayonnaise
Buttermilk
3/4 cup
Buttermilk
Garlic Powder
as needed
Simply Organic Garlic Powder (sponsored)
Onion Powder
as needed
Simply Organic Onion Powder (sponsored)
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Shallot
1 Tbsp
Minced Shallot
Fresh Dill
1 Tbsp
Chopped Fresh Dill
plus dill sprigs for garnish
Fresh Parsley
1 tsp
Chopped Fresh Parsley
Tarragon
1 tsp
Chopped Tarragon
Fresh Chives
1 tsp
Chopped Fresh Chives
Lemon
1
Freshly Squeezed Zested Lemon
Kosher Salt
1 pinch
Kosher Salt
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Love This Recipe?
author_avatar
Hell's Kitchen
Gordon Ramsay hosts a fiery cooking competition in which the winner receives a head chef position. Tune in Thursdays at 8/7c on Fox. Stream next day on Hulu.
Cooking InstructionsHide images
step 1
Prepare the pork chop: Place the Pork Chops (2) between two pieces of plastic wrap and use a rolling pin or meat mallet to pound the chop to ⅜-inch thick cutlet.
step 2
In a large mixing bowl, whisk together the Buttermilk (3/4 cup) and Hot Sauce (3/4 cup). Place the pork cutlet into the mixture to coat completely. Remove the pork from the buttermilk and let the excess drain off. Place the pork into the Fine Ground Cornmeal (1 cup) and press down to coat completely.
step 3
Place a large skillet with the Neutral Oil (4 Tbsp) over medium high heat. The oil is hot enough when you sprinkle some of the cornmeal into the skillet and it begins to sizzle. Add the porkchop to the oil and cook until golden brown and crisp, about 5 minutes. Remove the chop to a rack set over a sheet tray and season with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 4
In a small pot over medium heat, combine the Sherry Vinegar (1 cup), Granulated Sugar (1/2 cup), Yellow Mustard Seeds (1/2 cup) and Kosher Salt (2 tsp). Bring the mixture to a boil then add the Beet (1). Continue cooking until the liquid reduces by half and the beets are cooked through, about 15 minutes. Remove from the heat and let cool to room temperature.
step 5
Make the buttermilk sauce: In a medium mixing bowl, combine the Mayonnaise (1 cup), Buttermilk (3/4 cup), Simply Organic Garlic Powder (sponsored) (as needed), Simply Organic Onion Powder (sponsored) (as needed), Worcestershire Sauce (2 tsp), Shallot (1 Tbsp), Fresh Dill (1 Tbsp), Fresh Parsley (1 tsp), Tarragon (1 tsp), Fresh Chives (1 tsp) and Lemon (1). Taste and adjust for seasoning with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
step 6
To serve: Place the buttermilk sauce on a plate with the pork chop on top. Scatter pickled beets along the pork chop and finish with dill springs.
step 6 To serve: Place the buttermilk sauce on a plate with the pork chop on top. Scatter pickled beets along the pork chop and finish with dill springs.
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RECIPES TAG
Shellfish-Free
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