How to Make the Crispiest Pan Fried Pork Chops
If you have been struggling with soggy breaded pork chops you will want to check out these techniques provided by America's Test Kitchen
Servings 6 servings
Ingredients
- 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
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