Crispy Pan-Seared Thin Pork Chops
Elevate your weeknight dinner with these crispy pan-seared thin pork chops, a simple yet satisfying dish that requires no egg for breading. The combination of seasoned flour and a quick fry in hot oil creates a delightful golden crust, ensuring tenderness and flavor in every bite. This recipe is designed for beginner cooks, making it easy to master a classic technique that you can personalize with your favorite spices. Suitable for families, these pork chops are sure to be a hit with children and adults alike! Pair them with your favorite sides for a wholesome meal.
6
Servings
N/A
Calories
5
Ingredients
Ingredients
all-purpose flour
1/2 cup (whisked with salt and pepper)
salt
1 teaspoon (combined with flour)
seasoned pepper
2 teaspoons (preferably Lawry's lemon pepper combined with flour)
wafer-thin boneless pork chops
1 1/2 lbs (no additional preparation needed)
vegetable oil
1/4 cup (for frying)
Instructions
1
In a large shallow bowl, whisk together the all-purpose flour, salt, and seasoned pepper until well combined.
2
Take each wafer-thin boneless pork chop and dredge it in the flour mixture, ensuring each chop is evenly coated. Shake off any excess flour to avoid a lumpy texture.
3
If your pork chops seem a bit dry, briefly rinse them under cold water, shake off the excess moisture, and then dredge them in the flour mixture, skipping the egg step.
4
Heat the vegetable oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.
5
Carefully place the coated pork chops in the hot skillet, ensuring not to overcrowd the pan; cook for approximately 1 minute on each side or until they are golden brown and crispy.
6
Repeat the cooking process in batches if necessary, adjusting the heat as needed to maintain a consistent frying temperature.
7
Once cooked, transfer the chops to a plate lined with paper towels to drain excess oil. Serve immediately for maximum crispiness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Pan-Seared Thin Pork Chops?
This is a simple weeknight dish featuring thin boneless pork chops with a golden crust made without an egg breading.
How many people does this recipe serve?
This recipe is designed to yield 6 servings.
Do I need eggs to bread these pork chops?
No, this recipe uses a simple flour dredging technique that requires no egg.
What type of pork chops should I use?
You should use 1 1/2 lbs of wafer-thin boneless pork chops for the best results.
How do I get flour to stick if the pork chops are dry?
Briefly rinse them under cold water and shake off excess moisture before dredging them in the flour mixture.
What is in the flour mixture?
The breading consists of 1/2 cup all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of seasoned pepper.
What kind of seasoned pepper is recommended?
Lawry's lemon pepper is the preferred choice for this recipe.
What type of oil is used for frying?
The recipe calls for 1/4 cup of vegetable oil.
What heat setting should I use?
Heat the skillet over medium-high heat until the oil is shimmering but not smoking.
How long do the pork chops take to cook?
Because they are wafer-thin, they only need about 1 minute of cooking time on each side.
How do I know when the pork chops are done?
They are ready when they have reached a golden brown color and are crispy on both sides.
Should I cook all the chops at once?
No, cook them in batches to ensure the pan is not overcrowded, which helps maintain the oil temperature.
Why should I shake off excess flour?
Shaking off excess flour prevents a lumpy texture and ensures an even, thin crust.
What kind of skillet is best?
A large, heavy skillet is recommended for even heat distribution.
How do I prevent the pork chops from being greasy?
After cooking, transfer the chops to a plate lined with paper towels to drain any excess oil.
Is this recipe suitable for children?
Yes, these pork chops are family-friendly and are typically a hit with both children and adults.
Can beginner cooks make this recipe?
Absolutely, this recipe is specifically designed for beginner cooks to master basic pan-searing techniques.
When should I serve the pork chops?
Serve them immediately after cooking to ensure maximum crispiness.
Can I customize the seasoning?
Yes, you can easily personalize the flour mixture with your own favorite spices.
Is there any special preparation for the meat?
No additional preparation is needed for the wafer-thin boneless pork chops.
How much salt is needed?
The recipe requires 1 teaspoon of salt.
How much seasoned pepper should I add?
The recipe calls for 2 teaspoons of seasoned pepper.
What is the first step of the instructions?
The first step is to whisk together the flour, salt, and seasoned pepper in a large shallow bowl.
How do I maintain the frying temperature between batches?
Adjust the heat as needed throughout the cooking process to keep the oil at a consistent temperature.
What is the primary benefit of using thin chops?
Thin chops cook very quickly and provide a high ratio of crispy exterior to tender meat.
Can I use bone-in chops for this?
The recipe specifies wafer-thin boneless chops, but thin bone-in chops could work if cooking times are adjusted slightly.
Does this recipe include nutritional information like calories?
No, nutritional values such as calories, fat, and protein are not specified in this recipe.
What is the role of vegetable oil in this recipe?
The vegetable oil is used for pan-frying the chops to create a crispy golden crust.
How do I ensure the breading stays on?
Ensure the chops have just enough moisture for the flour to adhere and avoid moving them too much once placed in the hot oil.
What makes this a quick meal?
The use of thin pork chops allows for a total cooking time of only a few minutes per batch.