Crispy Pan-Fried Pork Chops

From Shake and Bake Reinvented

Crispy Pan-Fried Pork Chops

Why This Recipe Works

Using boneless center-cut loin chops kept our crispy pan-fried pork chops recipe fast and easy. Cornstarch formed an ultra-crisp sheath and gave the pork chops a light and crisp casing. Buttermilk brought a lighter texture and tangy flavor ...

Why This Recipe Works

Using boneless center-cut loin chops kept our crispy pan-fried pork chops recipe fast and easy. Cornstarch formed an ultra-crisp sheath and gave the pork chops a light and crisp casing. Buttermilk brought a lighter texture and tangy flavor to the breading, and minced garlic and mustard perked up the breading’s flavor. Crushed cornflakes added a craggy texture to the pork chops, especially once we added cornstarch to them before dredging the meat. Finally, we found two ways to ensure our breading stayed strongly adhered to the pan-fried pork chops: We gave the meat a short rest and lightly scored the pork chops before adding them to the pan.

Watch the Full Episode

Shake and Bake ReinventedSeason 12, Ep. 1209

First, we reveal how using fewer nuts actually brought out the almonds’ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops.

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