How to Make Pork Chops
Recipe Information
Pork Chops
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Pound out the pork chops to about half an inch to an inch thick.
Score the top of the pork chops with thin diagonal lines.
Prepare a dry brine with sugar, salt, MSG, and baking powder (optional).
For the breading, use cornstarch for coating.
Mix half and half with apple cider vinegar and granny mustard for the liquid.
Coat the pork chops in cornstarch, ensuring they are dry by patting them with a paper towel.
Dip the pork chops in the half and half mixture.
Coat the pork chops in panko bread crumbs, pressing the crumbs into the meat, especially into the scored areas.
Set the breaded pork chops on a plate and repeat the breading process for the next chop.
Let the breaded pork chops rest for about 10 minutes before frying.
Heat oil in a pan and fry the pork chops, ensuring not to move them too soon to prevent the breading from coming off.
Check the internal temperature of the pork chops, removing them from the pan once they reach 145 degrees Fahrenheit.
Let the pork chops sit for a few minutes before serving.
Sprinkle salt and pepper on top before serving, and squeeze lemon if desired.
Equipment Needed
Spice Level:
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