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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crispy Pan-Fried Pork Chops Recipe

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This recipe for Crispy Pan-Fried Pork Chops is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c cornstarch
1 c buttermilk
2 Tbsp Dijon mustard
1 garlic clove minced
3 c panko crumbs
8 (3-4 oz) boneless pork chops
2/3 c veg oil
lemon wedges
Directions:
Directions:
1. Place 1/3 c cornstarch in dish. Whisk buttermilk, mustard, and garlic together in a second shallow dish until combined. Mix crumbs and remaining 1/3 c cornstarch, 1/2 tsp salt, 1/2 tsp pepper. Put into third bowl.
2. Adjust oven rack to middle, heat to 200º. Set wire rack in rimmed baking sheet. Cut 1//16 " slits, spaced 1/2 " apart on both sides of the chops in a crosshatch pattern. Season chops with salt and pepper. Working with 1 chop at a time, dredge in cornstarch, then buttermilk mix, then crumb mix. Transfer to rack for 10 min.
3. Heat 1/3 c oil in pan mover medium heat. Place 4 chops in pan and cook until golden brown and crisp, 2-5 minutes. Carefully flip chops and continue to cook register 145º, 2-5 minutes longer. Transfer to paper towel and let drain for 30 seconds before transferring to rack. Put in oven to keep warm until the other chops are cooked. Serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
These really are the best pork chops I have had. Don't take any short cuts. Read the recipe, prepare your counter, then begin. You could use cornflakes instead of panko, but I like the panko crumbs better.

 

 

 

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