Savory Moist Pork Chops with a Crispy Crust
Say goodbye to dry, flavorless pork chops and say hello to a succulent dish that brings the best of your kitchen skills to the table! This mouthwatering recipe ensures tender, juicy pork chops every time by incorporating cornstarch into the coating mix. The cornstarch works wonders in trapping moisture, resulting in a beautifully cooked chop that bursts with flavor. Enhanced with a touch of creole seasoning for that extra punch, these pork chops are perfect for any occasion—whether it's a weeknight dinner or a special gathering. Serve with your favorite sides for a complete meal that will have everyone asking for seconds!
6
Servings
300
Calories
7
Ingredients
Ingredients
Pork Chops
6 (boneless or bone-in, trimmed of excess fat)
Creole Seasoning
3 (tablespoons, divided)
All-Purpose Flour
3/4 (cup)
Cornstarch
1/4 (cup)
Vegetable Oil
as needed (for frying)
Salt
to taste (for seasoning)
Black Pepper
to taste (for seasoning)
Instructions
1
Begin by seasoning both sides of each pork chop with 2 tablespoons of the creole seasoning. Allow the chops to sit for about 15 minutes at room temperature to develop flavor.
2
In a shallow bowl, mix together the all-purpose flour, cornstarch, and the remaining 1 tablespoon of creole seasoning until combined.
3
Heat enough vegetable oil in a large cast-iron skillet or sauté pan over high heat until shimmering. You want enough oil to cover the bottom of the pan generously.
4
Dredge each pork chop in the flour mixture, ensuring an even coating. Shake off any excess flour.
5
Fry the pork chops in batches, making sure not to overcrowd the pan. Cook each chop for 5 to 6 minutes per side, or until they are golden brown and cooked through to an internal temperature of 145°F (63°C).
6
Once cooked, remove the chops and place them on a plate lined with paper towels to drain off excess oil. Season lightly with salt and pepper before serving. Enjoy your juicy, flavorful pork chops!
Nutrition Information
15g
Fat
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making these pork chops so moist?
The secret is the addition of cornstarch to the flour coating, which helps trap the juices inside the meat while it fries.
Why should I use cornstarch in the coating?
Cornstarch helps create a crispier exterior and acts as a moisture barrier to prevent the pork from drying out.
How long should the pork chops sit after seasoning?
Allow the pork chops to sit for about 15 minutes at room temperature to help the flavors develop.
What is the safe internal temperature for pork chops?
Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C).
Can I use bone-in pork chops for this recipe?
Yes, you can use either boneless or bone-in pork chops as long as they are trimmed of excess fat.
What type of skillet is best for frying these chops?
A large cast-iron skillet is recommended for even heating and a great sear, but any large sauté pan will work.
What kind of oil should I use for frying?
Vegetable oil is ideal because it has a high smoke point, which is necessary for frying over high heat.
What is Creole seasoning?
Creole seasoning is a spice blend typically containing salt, red pepper, black pepper, chili powder, and garlic.
How do I prevent the crust from falling off?
Make sure to shake off any excess flour mixture after dredging and avoid moving the chops too much during the first few minutes of frying.
How much oil should I put in the pan?
Use enough oil to generously cover the bottom of the pan to ensure the chops fry evenly.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
How long do I cook each side of the pork chop?
Cook each side for approximately 5 to 6 minutes until they are golden brown.
Can I make this recipe gluten-free?
You can attempt to make it gluten-free by replacing the all-purpose flour with a gluten-free flour blend.
What should I do after removing the chops from the pan?
Place them on a plate lined with paper towels to drain any excess oil and season lightly with salt and pepper.
Can I bake these pork chops instead of frying?
While you can bake them, frying provides the signature crispy crust and moisture retention described in this recipe.
What sides go well with these pork chops?
Common sides include mashed potatoes, steamed vegetables, or a fresh garden salad.
How do I store leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Can I use an air fryer for this recipe?
Yes, though you will need to spray the coated chops with oil to achieve a similar crispy texture.
Why do I need to let the meat sit at room temperature?
Bringing the meat closer to room temperature ensures it cooks more evenly from the edge to the center.
How many calories are in one serving?
There are approximately 300 calories per serving.
Can I use a different seasoning if I don't have Creole seasoning?
Yes, Cajun seasoning or a simple blend of paprika, garlic powder, and onion powder can be used as a substitute.
What if I don't have a cast-iron skillet?
A standard stainless steel or non-stick sauté pan will work, though the crust may vary slightly.
How do I know when the oil is hot enough for frying?
The oil should be shimmering; you can also test it by dropping a pinch of flour into the oil to see if it sizzles immediately.
Should I rinse the pork chops before cooking?
No, it is not recommended to rinse raw meat. Simply pat them dry with paper towels if needed before seasoning.
Can I double the recipe?
Yes, you can double the ingredients, but be sure to fry the chops in batches to avoid overcrowding the pan.
What is the fat content per serving?
Each serving contains approximately 15g of fat.
How much protein is in this dish?
This dish provides about 30g of protein per serving.
Can I use frozen pork chops?
You should thaw the pork chops completely in the refrigerator before starting the seasoning and dredging process.
How many carbohydrates are in each serving?
There are approximately 20g of carbohydrates per serving.
Why is batch frying important?
Frying in batches prevents the oil temperature from dropping, which ensures the crust becomes crispy rather than soggy.