Golden Crunch Pan-Fried Pork Chops
Indulge in these Golden Crunch Pan-Fried Pork Chops, featuring tender, boneless center-cut pork coated in a flavorful blend of spicy Dijon mustard, creamy buttermilk, and a crispy cornflake crust. Perfectly seasoned and pan-fried to golden perfection, these chops are not only delicious but also incredibly easy to prepare. Ideal for family dinners or gatherings, serve them alongside your favorite sides for a complete meal. Get ready to impress your loved ones with this mouthwatering dish that brings a delightful crunch to every bite.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Cornstarch
2/3 cup (divided into two portions for dredging)
Buttermilk
1 cup (whisked with mustard and garlic)
Dijon Mustard
2 tablespoons (combined with buttermilk)
Garlic Clove
1 medium (minced)
Corn Flakes
3 cups (processed until finely ground)
Table Salt
to taste
Fresh Ground Black Pepper
to taste
Center-Cut Boneless Pork Chops
8 pieces (3-4 oz. each) (1/2 to 3/4-inch thick)
Vegetable Oil
2/3 cup (for frying)
Instructions
1
Place 1/3 cup cornstarch in a shallow dish or pie plate. In a second shallow dish, whisk together buttermilk, Dijon mustard, and minced garlic until well combined.
2
In a food processor, blend corn flakes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the remaining 1/3 cup cornstarch, processing until finely ground, about 10 seconds. Transfer this mixture to a third shallow dish.
3
Preheat your oven to 200 degrees Fahrenheit and adjust the rack to the middle position.
4
Using a sharp knife, create 1/16" deep slits on both sides of each pork chop in a crosshatch pattern, spaced about 1/2" apart. Season each chop liberally with salt and black pepper.
5
Dredge each chop in the cornstarch, shaking off any excess. Using tongs, dip the chop in the buttermilk mixture and let any excess drip off before coating it in the cornflake mixture. Gently pat to remove excess coating and place the finished chop on a wire rack set over a rimmed baking sheet. Repeat this for all chops and allow them to rest for 10 minutes.
6
In a 12" nonstick skillet, heat 1/3 cup vegetable oil over medium-high heat until it shimmers. Carefully lay 4 chops in the skillet and fry them until golden brown and crispy, approximately 2-5 minutes.
7
Flip each chop carefully and continue cooking until the second side is also golden brown, and the internal temperature reaches 140 degrees Fahrenheit on an instant-read thermometer.
8
Once cooked, transfer the chops to a paper towel-lined plate to drain for 30 seconds, then move them to a clean wire rack over a rimmed baking sheet and place them in the oven to keep warm.
9
Carefully discard the oil from the skillet, wipe it clean with paper towels, and repeat the process with the remaining oil and pork chops to ensure each is crispy and delicious.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Golden Crunch Pan-Fried Pork Chops?
They are tender, boneless center-cut pork chops coated in a flavorful blend of Dijon mustard, buttermilk, and a crispy cornflake crust, then pan-fried to perfection.
What type of pork is used in this recipe?
The recipe calls for 8 pieces of center-cut boneless pork chops, each weighing approximately 3-4 ounces.
How thick should the pork chops be?
For best results, use pork chops that are between 1/2 to 3/4-inch thick.
What ingredients make up the crispy coating?
The coating is made from a combination of corn flakes, cornstarch, salt, and black pepper, processed until finely ground.
Why is cornstarch used twice in this recipe?
Cornstarch is used both for the initial dredging to help the coating stick and mixed into the cornflake crust to enhance the crunch.
What is the purpose of the buttermilk mixture?
The buttermilk acts as a binder for the crust while providing a creamy texture and slight tang that complements the Dijon mustard.
How is the Dijon mustard used?
Two tablespoons of spicy Dijon mustard are whisked into the buttermilk and garlic to add a layer of depth and flavor to the meat.
How should I prepare the garlic for this recipe?
You should use one medium garlic clove that has been finely minced before adding it to the buttermilk mixture.
What is the crosshatch pattern used for?
Creating 1/16-inch deep slits in a crosshatch pattern helps prevent the pork from curling during frying and allows seasonings to penetrate better.
How should I grind the corn flakes?
Place the corn flakes in a food processor with salt, pepper, and cornstarch, then process for about 10 seconds until finely ground.
At what temperature should I preheat my oven?
Preheat your oven to 200 degrees Fahrenheit to keep the first batch of pork chops warm while you finish the rest.
Where should the oven rack be placed?
The oven rack should be adjusted to the middle position for even warmth.
When should I season the pork chops?
Season each chop liberally with salt and black pepper after creating the crosshatch slits but before dredging them in cornstarch.
What is the correct dredging sequence?
Dredge in cornstarch first, dip into the buttermilk and mustard mixture, and then coat thoroughly with the cornflake mixture.
Why do the chops need to rest after coating?
Allowing the chops to rest for 10 minutes helps the coating adhere properly so it doesn't fall off during frying.
What type of skillet is best for frying?
A 12-inch nonstick skillet is ideal for ensuring the chops don't stick and for even heat distribution.
What kind of oil should I use for frying?
The recipe recommends using vegetable oil, as it has a high smoke point suitable for pan-frying.
How much oil is required?
You will need a total of 2/3 cup of vegetable oil, which is used in two batches for frying.
How do I know when the oil is ready?
Heat the oil over medium-high heat until it begins to shimmer before adding the pork chops.
How many pork chops should be fried at a time?
Fry the chops in two batches of 4 to avoid overcrowding the skillet, which can lower the oil temperature.
How long do the pork chops take to cook?
Cook each side for approximately 2 to 5 minutes until they are golden brown and crispy.
What is the target internal temperature for the pork?
The pork chops are done when an instant-read thermometer reaches 140 degrees Fahrenheit.
What should I do after the chops are cooked?
Transfer them to a paper towel-lined plate to drain for 30 seconds to remove excess oil.
How do I store the chops while finishing the second batch?
Place them on a clean wire rack set over a rimmed baking sheet in the preheated 200-degree oven.
Should I reuse the oil for the second batch?
No, you should carefully discard the used oil, wipe the skillet clean, and use fresh oil for the second batch of chops.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
What makes this recipe family-friendly?
The crispy cornflake crust and tender meat are crowd-pleasers, and the preparation is simple enough for a weeknight dinner.
Is this a main course or a side dish?
This recipe is categorized as a Pork main course.
What are some recommended tags for this dish?
Key tags include pork, dinner, comfort food, pan-fried, crispy, easy recipe, and family meal.
Can I use bone-in chops instead?
While this recipe specifically suggests boneless center-cut chops for even cooking and ease, bone-in chops could be used if cooking times are adjusted.