How to Make the Crispiest Pan Fried Pork Chops

Breading pork chops can be a challenge.  They can end up soggy or the coating comes off.

The experts at Americas Test Kitchen spend hours working on these types of problems so we don’t have to. Their bonding trick is to score the pork chops and use cornstarch in the breading process.

How to Make the Crispiest Pan Fried Pork Chops

America's Test Kitchen

If you have been struggling with soggy breaded pork chops you will want to check out these techniques provided by America's Test Kitchen

4.67 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Sitting time 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• ⅔ cup cornstarch divided
• 1 cup buttermilk
• 2 tbsp. Dijon mustard
• 1 clove garlic minced
• 2 cups crushed cornflakes or panko crumbs
• 1 tsp. table salt divided
• 1 tsp. pepper divided
• 6 3-4 oz. boneless pork chops 1/2 to 3/4 inch thick, trimmed
• ⅔ cup vegetable oil for frying

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Instructions

 

• Place 1/3 cup cornstarch in shallow dish.

  In second shallow dish, whisk buttermilk, mustard, and garlic until combined.

  In a third shallow dish mix the cornflakes or panko with ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch.
• Adjust oven rack to middle position and heat oven to 200 F.

  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 sit in the warm oven for 10 minutes.
• Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering.

  Place 3 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 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 3 chops.

Nutrition

Serving: 100g

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