Cast Iron Crispy Pan-Fried Pork Chops with Succotash
By Sara MayerPublished on September 20, 2016
Time
1½ hours
Yield
Serves 4
Ingredients
3 cups (3 ounces) cornflakes ⅔ cup cornstarch 1 teaspoon minced fresh thyme Salt and pepper ¼ teaspoon cayenne pepper 1 cup buttermilk 2 tablespoons Dijon mustard 2 garlic cloves, minced4 (6- to 8-ounce) boneless pork chop, ¾ to 1 inch thick½ cup vegetable oil 2 tablespoons unsalted butter 1 zucchini, cut into ½-inch pieces1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces1 small onion, chopped fine1 ½ cups frozen baby lima beans, thawed1 ½ cups frozen corn, thawed1 tablespoon minced fresh tarragon
Before You Begin
You can substitute 3/4 cup of store-bought cornflake crumbs for the whole cornflakes. If using store-bought crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper. Serve with lemon wedges.
Instructions
- Process cornflakes, 1/3 cup cornstarch, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in food processor until cornflakes are finely ground, about 10 seconds; transfer to shallow dish. Spread remaining 1/3 cup cornstarch in second shallow dish. In third shallow dish whisk buttermilk, mustard, and half of garlic together until combined.
- 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 1/2 inch apart, in crosshatch pattern. Season chops with salt and pepper. Working with 1 chop at a time, dredge chops in cornstarch, dip in buttermilk mixture, then coat with cornflake mixture, pressing gently to adhere. Transfer coated chops to plate and let sit for 10 minutes.
- Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in 12-inch cast-iron skillet over medium heat until shimmering. Place chops in skillet and cook until golden brown and crisp on first side, about 5 minutes. Carefully flip chops, reduce heat to medium-low, and continue to cook until golden brown and crisp on second side and pork registers 145 degrees, about 5 minutes. Transfer chops to prepared rack and keep warm in oven.
- Discard oil and wipe skillet clean with paper towels. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add zucchini, bell pepper, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Stir in lima beans, corn, and remaining garlic and cook until heated through, about 5 minutes. Off heat, stir in remaining 1 tablespoon butter and tarragon and season with salt and pepper to taste. Serve chops with succotash.
Time
1½ hoursYield
Serves 4Ingredients
3 cups (3 ounces) cornflakes
⅔ cup cornstarch
1 teaspoon minced fresh thyme
Salt and pepper
¼ teaspoon cayenne pepper
1 cup buttermilk
2 tablespoons Dijon mustard
2 garlic cloves, minced
4 (6- to 8-ounce) boneless pork chop, ¾ to 1 inch thick
½ cup vegetable oil
2 tablespoons unsalted butter
1 zucchini, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 small onion, chopped fine
1 ½ cups frozen baby lima beans, thawed
1 ½ cups frozen corn, thawed
1 tablespoon minced fresh tarragon
Ingredients
3 cups (3 ounces) cornflakes
⅔ cup cornstarch
1 teaspoon minced fresh thyme
Salt and pepper
¼ teaspoon cayenne pepper
1 cup buttermilk
2 tablespoons Dijon mustard
2 garlic cloves, minced
4 (6- to 8-ounce) boneless pork chop, ¾ to 1 inch thick
½ cup vegetable oil
2 tablespoons unsalted butter
1 zucchini, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 small onion, chopped fine
1 ½ cups frozen baby lima beans, thawed
1 ½ cups frozen corn, thawed
1 tablespoon minced fresh tarragon
Ingredients
3 cups (3 ounces) cornflakes
⅔ cup cornstarch
1 teaspoon minced fresh thyme
Salt and pepper
¼ teaspoon cayenne pepper
1 cup buttermilk
2 tablespoons Dijon mustard
2 garlic cloves, minced
4 (6- to 8-ounce) boneless pork chop, ¾ to 1 inch thick
½ cup vegetable oil
2 tablespoons unsalted butter
1 zucchini, cut into ½-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 small onion, chopped fine
1 ½ cups frozen baby lima beans, thawed
1 ½ cups frozen corn, thawed
1 tablespoon minced fresh tarragon
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.
Before You Begin
You can substitute 3/4 cup of store-bought cornflake crumbs for the whole cornflakes. If using store-bought crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper. Serve with lemon wedges.
Instructions
- Process cornflakes, 1/3 cup cornstarch, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in food processor until cornflakes are finely ground, about 10 seconds; transfer to shallow dish. Spread remaining 1/3 cup cornstarch in second shallow dish. In third shallow dish whisk buttermilk, mustard, and half of garlic together until combined.
- 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 1/2 inch apart, in crosshatch pattern. Season chops with salt and pepper. Working with 1 chop at a time, dredge chops in cornstarch, dip in buttermilk mixture, then coat with cornflake mixture, pressing gently to adhere. Transfer coated chops to plate and let sit for 10 minutes.
- Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in 12-inch cast-iron skillet over medium heat until shimmering. Place chops in skillet and cook until golden brown and crisp on first side, about 5 minutes. Carefully flip chops, reduce heat to medium-low, and continue to cook until golden brown and crisp on second side and pork registers 145 degrees, about 5 minutes. Transfer chops to prepared rack and keep warm in oven.
- Discard oil and wipe skillet clean with paper towels. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add zucchini, bell pepper, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Stir in lima beans, corn, and remaining garlic and cook until heated through, about 5 minutes. Off heat, stir in remaining 1 tablespoon butter and tarragon and season with salt and pepper to taste. Serve chops with succotash.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments