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Quick Crispy Pork Chops

 
Quick Crispy Pork Chops
1.7k

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Yield

2

servings

Prep

10

min

Cook

10

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

½ cup cornstarch
cup milk
mixed with 1/2 tablespoon lemon juice
1 tablespoon dijon mustard
1 small garlic cloves
finely chopped
*
1 cup bread crumbs
panko, or more as needed
salt and black pepper
to taste
*
4 pork chops, centre cut
boneless, 1/2-inch thick
*
¼ cup vegetable oil

Directions

Place the cornstarch on a plate.

In a shallow bowl, add the milk, dijon mustard and garlic, and whisk until well combined.

Place the panko on another plate.

Using a sharp paring knife, cross-cut shallow slits on both sides of the pork chops about 1/6-inch deep, ½-inch between the slits.

Season the pork with salt and black pepper.

Work with one chop at a time.

Coat 1 chop with the cornstarch, shake off the excess.

With a tongs, dip the chop into the milk mixture, drain off the excess liquid.

Place into panko until both sides are well coated.

Place the prepared pork chops onto a wire rack that's set in a large baking sheet.

Repeat the same steps until all the chops are well prepared.

Allow the chops to rest for about 15 minutes.

Heat the vegetable oil in a large nonstick skillet over medium-high heat until hot.

Put the pork chops in the hot skillet and cook until golden brown and crispy, about 4 minutes.

Gently turn the chops over and keep cooking the other side until golden brown, crispy, and the center of the pork chop reaches 140 degrees F on an instant-read thermometer, another 4 to 5 minutes.

Place the cooked chops to a paper towel-lined plate and drain off the excess oil for about 40 seconds to 1 minutes on both sides.

Serve warm.

 

* not incl. in nutrient facts

Reviews

about 1 year

Not so "crispy", but VERY good, indeed. Read another user's review, and agree that it's nice not to have the breadcrumbs fall off the meat, and it DID keep the meat juicy. Had it actually BEEN "crispy", the fifth star would've been given. But, I may not have cooked it as instructed, only b/c the chops were thicker than recipe called for, so I covered it to ensure cooking all the way through... So 5th star may've been my bad; don't NOT cook this b/c of MY fau' pas... See pic. (there were 3, but ate two, so..)
<8-))

+3

over 6 years

I was quite surprised how something so simple turned out so well. Perfectly seasoned and the crisp coating stayed crisp and refused to separate from the chop. I also noticed that the scoring prevented the pork chop from curling which allowed for even cooking which kept the pork tender instead of dry.

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Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 62046% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 517mg 22%
Total Carbohydrate 24g 24%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 0%
Calcium 20% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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