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Crispy Pan-Fried Pork Chops

Source of Recipe

From "Cook's Illustrated Revolutionary Recipes"


Recipe Introduction

"We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor). Don't let the chops drain on the paper towels for longer than 30 seconds per side, or the heat will steam the crust and make it soggy."

List of Ingredients

◦ ⅔ cup cornstarch
◦ 1 cup buttermilk
◦ 2 tablespoons Dijon mustard
◦ 1 clove garlic, minced
◦ 3 cups cornflakes
◦ Salt and pepper
◦ 8 (3- to 4-ounce) boneless pork chops, � to � inch thick, trimmed
◦ ⅔ cup vegetable oil
◦ Lemon wedges


Recipe

Place ⅓ cup cornstarch in shallow dish. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, � teaspoon salt, � teaspoon pepper, and remaining ⅓ cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.

Adjust oven rack to middle position and heat oven to 200 degrees. Cut 1⁄16-inch-deep slits on both sides of chops, spaced � inch apart, in crosshatch pattern. Season chops with salt and pepper. Dredge one 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 stand for 10 minutes.

Heat ⅓ cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place four pork 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 chops register 145 degrees, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain for 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining ⅓ cup oil and remaining four chops. Serve with lemon wedges.

Serves 4