I have to admit…I’m usually not that big a fan of pork chops.
Nothing against them personally — I just typically find them to be too dry, under-seasoned, tough or bland. Guess it’s more in the preparation than the actual chop.
Now, I do love my Rye-Stuffed Pork Chops with Apple-Thyme Pan Sauce recipe and there are a few restaurants we like where I will actually order the pork chops because of how well they are cooked, though this is rare.
When I cook my pork chops, I have a few requirements: (1) must be thick pork chops, (2) must be pan-fried (3) must be bone-in and (4) must be flavorful. Simple and reasonable requirements, right?
People, I kid you not: these are the best pork chops ever. You read right. Best. Ever.
We just had them and I can’t stop thinking about how good they were. Perfectly juicy with a crunchy, flavorful coating. The right amount of salt with a hint of garlic and some mild heat. So. Good. Enjoy them with some Garlic Parmesan Green Beans and you have yourself a very tasty meal.
I think thick-cut chops are the only way to go, especially if they will be pan-fried, because you more easily ensure the chops will be juicy and succulent.
This recipe has revolutionized my beliefs in pork chops. I now look forward to our next pork chop dinner (home-cooked, of course) because I know I have a delicious and easy way to prepare them. I now believe in the pork chop. Hallelujah! (Sorry, got a bit carried away there. You’ll understand soon enough.)
Please try these. I hope to make a believer out of you.
Best Pork Chops
2 center-cut, thick cut, bone-in pork chops
1/2 cup all-purpose flour
1 tbsp. corn starch
2 tsp. kosher salt, plus more to coat chops
2 tsp. ground black pepper, plus more to coat chops
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 cup vegetable oil
2 tbsp. unsalted butter
Pat chops dry and generously coat with kosher salt and ground black pepper.
Combine flour, corn starch, kosher salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
Heat oil over medium-high heat in large skillet until hot. Add butter and let melt completely (this will help with browning the chops).
Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.
Drain on plate lined with paper towels. Serve immediately.