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Quick Crispy Pork Chops

 
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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

Juicy, tender inside; crispy outside.

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.

Score the pork chop
Cross cut.

Season the pork with salt and black pepper.

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.

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

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

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.

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.

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

Serve warm.

 

* not incl. in nutrient facts

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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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