Source: Chef Jean-Paul Bourgeois


10 mins


6 mins



What You’ll Need

4 Prairie Fresh USA Prime™ pork chops, pounded out to about ½ inch thick

4 large eggs, beaten
2 cups flour, seasoned with salt and pepper
2 cups panko seasoned with salt and pepper
1 cup lemon pepper seasoning
1 cup oil for frying

Horseradish Black Pepper Cream and Vinegar Slaw Ingredients:
4 cups green cabbage, thinly sliced
2 cups purple cabbage, thinly sliced
1 cup carrot, shredded
½ cup pumpkin seeds*
½ cup almonds, slivered
½ cup apple cider vinegar
3 tablespoons sugar, granulated
1 tablespoon sea salt
3 tablespoons extra virgin olive oil
1 teaspoon chili flakes
1 small clove garlic grated

*Can substitute favorite seeds and nuts.

Horseradish Black Pepper Cream Ingredients:
1 cup sour cream
1 tablespoon Dijon mustard
½ cup horseradish, grated or 3 tablespoons prepared horseradish
2 tablespoons black pepper, ground fresh
1 teaspoon sugar, granulated
1 lemon, juiced
1 tablespoon apple cider vinegar


Season pork chops with lemon pepper. Prepare dredging station with seasoned flour on a plate, eggs in bowl and seasoned panko on another plate. Coat chops in flour and place in bowl with eggs, covering entire chop. Press chop in the seasoned panko on both sides. Repeat for each chop.

In a skillet, heat oil to 375 F. Place chops in oil and cook for about 3 minutes on each side until golden brown. Remove from heat and sprinkle with salt. 

Serve with Horseradish Black Pepper Cream and Vinegar Slaw.

To make slaw: In a bowl, combine all ingredients and set aside for at least 2 hours.

To make horseradish black pepper cream: In a bowl, combine all ingredients. Set aside and chill. Combine with slaw and serve.