Pan Fried Pork Chops
"I have been searching for years for a foolproof method of cooking pork chops and finally found it. These are wonderfully moist and very tasty. This is a Bon Appetit recipe and I found it on the Epicurious web site."
photo by Chef shapeweaver
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon garlic salt
- 4 center-cut pork chops, apprx 3/4 inch thick
- vegetable oil (for frying)
directions
- Mix flour, cornstarch and garlic salt.
- Sprinkle pork chops with salt and pepper.
- Dredge chops in flour mixture and shake off excess.
- Pour enough oil into large skillet to reach depth of 1/2" to 1".
- Heat oil to 350 degrees.
- Fry chops in oil until golden about 5 minutes per side.
- Note: I found they cooked much quicker.
- Avoid overcooking or they will be dry.
Questions & Replies
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Reviews
-
I tried it and it came out great but I just came here to see how many people would say that they made the recipe but then proceed to explain how they changed everything about it ( thereby making it a completely different recipe). -
Delicious! -
I made this recipe on 5/25/13 for Entree' portion of mine and my SO's Dinner. And instead of using center cut chops, boneless sirloin chops of the same thickness was used. I also added some ground black pepper and seasoned salt to the flour.If these are made again, I will cut back on the flour and cornstarch. To me,there was just too much of the coating mix leftover. After placing the chops in oil a bit more seasoned salt and pepper were sprinkled on the top. My SO and I both really enjoyed the taste. Thanks for posting and, " Keep Smiling :) " -
Made this tonight and it turned out wonderful. I used 1 Cookin' Texan's idea about keeping the pork chops in the water till I was ready for them. Definitely something I'll make again. -
Excellent! I added a few more spices to the flour, but the technique was perfect!!
see 8 more reviews
Tweaks
-
I made this recipe on 5/25/13 for Entree' portion of mine and my SO's Dinner. And instead of using center cut chops, boneless sirloin chops of the same thickness was used. I also added some ground black pepper and seasoned salt to the flour.If these are made again, I will cut back on the flour and cornstarch. To me,there was just too much of the coating mix leftover. After placing the chops in oil a bit more seasoned salt and pepper were sprinkled on the top. My SO and I both really enjoyed the taste. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.