How to Make the Perfect Fried Pork Chop | Full Episode | Julia at Home (S1 E7)

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can create a lighter coating.

Cut butternut squash into half inch dice.

Toss butternut squash with 1 tablespoon olive oil, salt, and pepper.

Place butternut squash on a rimmed baking sheet.

Roast butternut squash in a 450°F oven on the bottom rack for about 30 minutes.

Prepare the breading for the pork chops by using three bowls: one with 1/3 cup corn starch, one with buttermilk mixed with 2 tablespoons Dijon mustard and grated raw garlic, and the last with corn flakes.

Coat each pork chop in corn starch, ensuring it's fully covered.

Dip the corn starch-coated pork chop into the buttermilk mixture, making sure it's well coated.

Finally, press the pork chop into the corn flakes to adhere the coating.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Carefully place the pork chops in the hot oil, avoiding overcrowding the pan.

Cook for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes until cooked through.

Check the internal temperature of the pork chops; it should reach 145°F.

Remove pork chops from the skillet and let them rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens