Crispy Pan-Fried Pork Chops
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Appears in Cook's Illustrated November/December 2010, America's Test Kitchen TV
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.
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WHY THIS RECIPE WORKS
Using boneless chops kept our crispy pan-fried pork chops recipe fast and easy. Cornstarch formed an ultracrisp sheath and gave the pork chops a light casing. Buttermilk brought a lighter texture and tangy flavor to the breading, and mustar...
