Dinner Meat Dishes Pork Main Course Pork Chops Potato-Crusted Pork Schnitzel with Hot Pepper Mayonnaise 4.5 (2) 4 Reviews It’s not a trick of molecular gastronomy that produces the shatteringly crisp crust on these butter-fried pork chops. The secret? Dried potato flakes, aka instant mashed potatoes. The flakes are made from dehydrated cooked potatoes and make a great gluten-free substitute for breadcrumbs. Be sure to look for hot cherry peppers, not sweet ones, to give the mayo-based sauce some kick. Slideshow: More Pork Chop Recipes By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jennifer Causey Total Time: 30 mins Yield: 4 Ingredients 1/4 cup mayonnaise 2 tablespoons seeded minced cherry pepper 1 tablespoon minced fresh chives Kosher salt Pepper 3 large eggs 1 1/2 cups dried potato flakes (see Note) 4 (4-ounce) boneless pork chops, lightly pounded to 1/4 inch thick 1/4 cup unsalted butter 1/4 cup extra-virgin olive oil Flaky sea salt and lemon wedges, for serving Directions Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper. Beat eggs with a pinch of salt in a shallow bowl. Spread potato flakes in a separate shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into the bowl. Dredge pork chops in potato flakes, pressing to help flakes adhere. Heat butter and oil in a large skillet over medium-high until butter melts. Working in batches, add pork to skillet, and cook until browned and crispy, about 2 minutes and 30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges. Notes Dried potato flakes—aka instant mashed potatoes—are made from dehydrated cooked potatoes and are an outstanding gluten-free substitute for breadcrumbs. Originally appeared: May 2018 Rate It Print