Cast Iron Crispy Pan-Fried Pork Chops with Succotash
Why This Recipe Works
When they're done right, pan-fried pork chops feature a crisp exterior and moist, juicy meat. When handled poorly, you get a soggy, messy coating and bland, overcooked pork. Pan frying in a cast-iron skillet helps solve these problems because the heavy pan helps maintain a constant frying temperature for even cooking. To fix the breading, we used buttermilk for a light texture and tangy flavor, plus garlic and mustard. Crushed cornflakes added a desirable cragginess. To ensure that the breading adhered to the chops, we lightly scored the meat before breading and gave it a short rest before adding the chops to the pan. Succotash, the classic American vegetable blend of lima beans, corn, and bell pepper, was the perfect complement for our pork chops. Zucchini added an extra layer of freshness.