Crispy Pan-Fried Pork Chops
By America's Test KitchenPublished on February 27, 2012
Time
40 minutes
Yield
Serves 4
Ingredients
Before You Begin
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe. Don’t let the chops drain on the paper towels for longer than 30 seconds or the heat will steam the crust and make it soggy. You can substitute ¾ cup of store-bought cornflake crumbs for the whole cornflakes. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper.
Instructions
- Place 1/3 cup cornstarch in shallow dish. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
- Adjust oven rack to middle position and heat oven to 200 degrees. With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Sprinkle chops with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
- Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown and crispy and center of chop registers 140 degrees, 2 to 5 minutes longer. Transfer chops to paper towel–lined plate and let drain for 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe skillet clean with paper towels. Repeat process with remaining 1/3 cup oil and remaining 4 chops. Serve with lemon wedges.
Time
40 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 mustard and minced garlic perked up the breading’s flavor. Finely ground 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 that our breading stayed strongly adhered to the pan-fried pork chops: We let the meat rest and lightly scored the pork chops before adding them to the pan.
Before You Begin
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe. Don’t let the chops drain on the paper towels for longer than 30 seconds or the heat will steam the crust and make it soggy. You can substitute ¾ cup of store-bought cornflake crumbs for the whole cornflakes. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper.
Instructions
- Place 1/3 cup cornstarch in shallow dish. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
- Adjust oven rack to middle position and heat oven to 200 degrees. With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Sprinkle chops with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
- Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown and crispy and center of chop registers 140 degrees, 2 to 5 minutes longer. Transfer chops to paper towel–lined plate and let drain for 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe skillet clean with paper towels. Repeat process with remaining 1/3 cup oil and remaining 4 chops. Serve with lemon wedges.
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