These panfried pork chops are perfect for people who have struggled to like pork. Flavorful and juicy, they absolutely do not suck.
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 4servings
Ingredients
2whole center-cut thick cut, pork chops
1/2cupall-purpose flour
1tbspcornstarch
2tspkosher salt
2tspblack pepper
1/2tspgarlic powder
1/2tsppaprika
1/4tspcayenne pepper
1/4cupvegetable oil
2tbspbutter
Instructions
Pat the pork chops dry and generously coat them with a sprinkle of kosher salt and pepper.
Combine the flour, cornstarch, kosher salt, pepper, garlic powder, paprika, and cayenne pepper in a shallow dish.
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.)
Dredge the pork chops, individually, into the seasoned flour mixture to entirely coat the meat. Shake off the excess flour over the dish. Add the chops to the hot pan, being careful not to overcrowd or the chops will steam rather than brown.
Cook 4 - 5 minutes per side or until nicely golden brown. Test the pork chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the pork chops or they'll be dry and chewy. The internal temp should read 160°F.
Drain the pork chops on a plate lined with paper towels and then serve immediately.