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Pork Chops That Actually Stay Moist!

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“Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 pork chops (boneless or bone-in, whatever floats your boat)
  • 3 tablespoons creole seasoning
  • 34 cup all-purpose flour
  • 14 cup cornstarch

Directions

  1. Season the chops on both sides with 2 tablespoons of the creole seasoning.
  2. Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
  3. In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
  4. Remove and drain on paper towels. Season lightly with salt and pepper.

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