Crispy Golden Pan-Fried Pork Chops
Discover the perfect pan-fried pork chops that are irresistibly crispy on the outside and succulent on the inside. This method, inspired by a Bon Appetit recipe, ensures that the pork chops remain moist and flavorful, making them a delightful main course for any dinner. With just a few simple ingredients and easy techniques, you can impress your family and friends with restaurant-quality pork chops right at home. Serve them alongside your favorite sides for a complete meal!
N/A
Servings
200
Calories
5
Ingredients
Ingredients
All-purpose flour
1/2 cup (Unmeasured, for dredging)
Cornstarch
1/4 cup (Unmeasured, for dredging)
Garlic salt
1/2 teaspoon (Unmeasured, for dredging)
Center-cut pork chops
4 (Approx. 3/4 inch thick, patted dry)
Vegetable oil
as needed (For frying, heated to 350°F)
Instructions
1
In a shallow bowl, combine the all-purpose flour, cornstarch, and garlic salt, mixing well to ensure there are no lumps.
2
Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper.
3
Coat each pork chop in the flour mixture, ensuring an even covering, and shake off the excess flour for a light, crisp crust.
4
In a large skillet, pour enough vegetable oil to create a depth of 1/2 to 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5
Carefully place the coated pork chops in the hot oil, ensuring not to overcrowd the pan. Fry for about 5 minutes on one side until golden brown.
6
Flip the pork chops and fry for an additional 4 to 5 minutes, or until the internal temperature reaches 145°F (63°C). Take care not to overcook, as this will make the chops dry.
7
Once done, transfer the pork chops to a plate lined with paper towels to absorb excess oil. Let them rest for a few minutes before serving.
Nutrition Information
12g
Fat
14g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Golden Pan-Fried Pork Chops?
These are pork chops cooked in a skillet to achieve a crunchy exterior and a juicy interior using a mixture of flour and cornstarch.
What cut of pork should I use?
The recipe recommends using 4 center-cut pork chops, approximately 3/4 inch thick.
How many calories are in these pork chops?
Each serving contains approximately 200 calories.
What is the purpose of cornstarch in the recipe?
Cornstarch is mixed with all-purpose flour to create a lighter and crispier crust on the pork chops.
What temperature should the oil be for frying?
The vegetable oil should reach a temperature of 350°F (175°C) before you begin frying.
How long do I cook each side of the pork chop?
Fry for about 5 minutes on the first side and an additional 4 to 5 minutes on the second side.
What is the safe internal temperature for pork chops?
The internal temperature should reach 145°F (63°C) to ensure they are safe to eat while remaining moist.
How much oil is needed for frying?
You should pour enough vegetable oil into the skillet to create a depth of 1/2 to 1 inch.
Why should I pat the pork chops dry?
Patting them dry with paper towels helps the seasoning and flour mixture adhere better, ensuring a crispier crust.
What is the protein content per serving?
Each serving provides 11g of protein.
What is the fat content for this recipe?
There are 12g of fat per serving in these pan-fried pork chops.
How many carbohydrates are in this dish?
There are 14g of carbohydrates per serving.
Can I use garlic powder instead of garlic salt?
The recipe specifies 1/2 teaspoon of garlic salt for the dredging mixture to provide both flavor and saltiness.
What should I do after frying the pork chops?
Transfer them to a plate lined with paper towels to absorb excess oil and let them rest for a few minutes.
Why shouldn't I overcrowd the pan?
Overcrowding the pan can lower the oil temperature, leading to greasy pork chops rather than crispy ones.
What are the primary ingredients for the coating?
The coating consists of 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon garlic salt.
How do I season the pork chops?
Season both sides generously with salt and freshly ground black pepper before dredging them in the flour mixture.
Is this recipe suitable for dinner?
Yes, it is tagged as a dinner and comfort food recipe, perfect for serving as a main course.
What is the ingredient count for this recipe?
There are 5 main ingredients: flour, cornstarch, garlic salt, pork chops, and vegetable oil.
How do I ensure a light, crisp crust?
Ensure even coverage when dredging and shake off any excess flour before placing the pork in the hot oil.
Does this recipe contain sugar?
According to the nutritional data provided, there is no sugar in this recipe.
Is there fiber in this dish?
The nutritional information indicates that the fiber content is null.
What type of skillet is best?
A large skillet is recommended to accommodate the pork chops without overcrowding.
Why is resting the pork important?
Resting allows the juices to redistribute, ensuring the meat stays succulent and flavorful when served.
How do I prevent the chops from being dry?
Avoid overcooking by monitoring the internal temperature and removing them once they hit 145°F.
What is the inspiration for this recipe?
The method is inspired by a classic Bon Appetit recipe for perfect pan-fried pork chops.
Can I use this method for other meats?
While designed for pork chops, this dredging and shallow-frying technique is common for various fried meats.
What tags are associated with this recipe?
Tags include pork chops, pan-fried, crispy, easy recipe, dinner, meat, and comfort food.
How thick should the pork chops be?
The recipe suggests pork chops that are approximately 3/4 inch thick.
Is the garlic salt used for dredging or seasoning?
The garlic salt is mixed into the flour and cornstarch for the dredging process.