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?
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.