Crispy Pan-Fried Pork Chops with Latin Spice Rub
Why This Recipe Works
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. Using boneless chops was fast and easy. Cornstarch formed an ultra-crisp sheath. 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, to ensure our breading adhered to the chops, we gave the meat a short rest and we lightly scored the pork chops before adding them to the pan.