Quick Crispy Pork Chops
A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.
mixed with 1/2 tablespoon lemon juice
panko, or more as needed
salt and black pepper
pork chops, centre cut
boneless, 1/2-inch thick
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.