The best panfried pork chops that don’t suck are flavorful and juicy, not the chewy dried out hockey pucks you might assume when you hear “pork chops.” If you’ve struggled with overcooked pork, this recipe will teach you the best way to cook pork chops for your family.
It’s no secret that Handyman Tim is a meat and potatoes kind of guy. That’s not generally how I cook (I’m more of a casserole, one-pot dish kind of girl) but every now and then I toss him a bone. The other day I asked what his request was for dinner and he responded ever so eloquently:
“Can you make those pork chops that don’t suck?”
Um, excuse me?
Yes, that is a direct quote.
Sadly, I knew exactly what he was talking about. The reason I’m a casserole girl is that I have a knack of completely over cooking or under cooking simple meat. For fear of poisoning us all, I tend to lean towards over cooking and the meat arrives to the table like dried out hockey pucks.
A few weeks ago, I took it upon myself to learn how to do pork chops properly. Not only were they done right, they were apparently done well enough to warrant a repeat request. So if you’re meat-cooking handicapped like me, here is the world’s most basic method for cooking pork chops. . . that don’t suck.
Best Panfried Pork Chops that don’t suck:
These panfried pork chops are perfect for people who have struggled to like pork. Flavorful and juicy, they absolutely do not suck.
- 2 whole center-cut, thick cut, pork chops
- 1/2 cup all purpose flour
- 1 tbsp corn starch
- 2 tsp kosher salt
- 2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable oil
- 2 tbsp butter
- Or substitute the dry seasonings with a healthy dose of Penzeys Northwoods Seasoning or Bavarian Seasoning (We tried both versions and they were each delicious.)
1. Pat the pork chops dry and generously coat them with kosher salt and ground black pepper.
2. Combine the flour, corn starch, kosher salt, pepper, garlic powder, paprika and cayenne pepper (or Penzeys substitutes of choice) in a shallow dish.
3. Heat oil over medium-high heat in a large skillet until hot. Add butter and let melt completely (this will help with browning the chops).
4. Dredge the pork chops, individually, into seasoned flour mixture to entirely coat and then shake off excess flour. Add the chops to the hot pan, being 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. They should have an internal temperature of 160 degrees.
5. Drain the pork chops on a plate lined with paper towels. Serve immediately.
- Category: Dinner
- Cuisine: American