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Dinner This Week

Dinner This Week: Crispy Pan-Fried Pork Chops

This week’s menus include Crispy Pan-Fried Pork Chops, Mahogany Chicken Thighs, and Quick Hearty Tuscan Bean Stew for dinner in about an hour.
By Published Jan. 31, 2020

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Crispy Pan-Fried Pork Chops and Mashed Sweet Potatoes

Game Plan: Start by braising the sweet potatoes. While potatoes simmer, prep and bread the pork chops through step 2. Once potatoes are mashed, cover and keep them warm while you pan-fry the chops.

Using boneless center-cut loin chops keeps our Crispy Pan-Fried Pork Chops recipe fast and easy. We lightly score the chops and then dredge them in cornstarch to create an ultracrisp sheath that stays strongly adhered to the chops.  Mustard and minced garlic perk up the coating and crushed cornflakes add a crisp, craggy exterior. To keep our Maple-Orange Mashed Sweet Potatoes from becoming thin and watery, we braise the sliced potatoes in small amounts of heavy cream and butter. This provides just enough moisture to yield a silky puree while adding a hint of richness. 

Printable Shopping Lists: Crispy Pan-Fried Pork Chops and Mashed Sweet Potatoes

Dinner 2: Mahogany Chicken Thighs and Sautéed Baby Bok Choy

Game Plan: Prep and start cooking the chicken. Prep the baby bok choy while the chicken is in the oven. While the chicken rests in step 5, sauté the bok choy.

Our recipe for Mahogany Chicken Thighs uses a hybrid cooking technique to achieve moist, flavorful meat and crispy skin. We start by gently simmering the thighs in a potent mixture of soy sauce, sherry, ginger, and garlic to an internal temperature of 195 degrees, which converts the tough connective tissues into rich gelatin and boosts the flavor. A brief flash under the broiler crisps the skin and gives it a rich mahogany color. Sautéed Baby Bok Choy with Miso Sauce is lightly steamed to soften the stems before being quickly sautéed. A mixture of white miso and mirin forms the base of a salty and sweet sauce. 

Printable Shopping Lists: Mahogany Chicken Thighs and Sautéed Baby Bok Choy

Dinner 3: Tuscan Bean Stew and Spicy Green Salad

Game Plan: Prep and start cooking the stew. While the stew simmers, prep the salad. Toss the salad right before serving.

Quick Hearty Tuscan Bean Stew showcases one of the region's favorite ingredients: cannellini beans. To make this stew into a weeknight one-pot dinner, we turn to convenient canned beans and fortify the stew with pancetta and other traditional Tuscan ingredients, including kale, lots of garlic, and rosemary. Some salads act as a humble introduction to the main course, while others demand attention and pack a flavor punch all their own. Such is the case with Spicy Salad with Mustard and Balsamic Vinaigrette. This bold salad uses a mix of arugula and watercress and is dressed with a pungent mustard-based vinaigrette.

Printable Shopping Lists: Tuscan Bean Stew and Spicy Green Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.