Crispy Breaded Pork Chops

I tried this method of breading and frying thin pork chops last night, from the  Cook’s Illustrated Cookbook which I got from the library although I changed the ingredients a bit.

Crispy Breaded Pork Chops

3 thin boneless pork loin chops (you could use any cut here, but thin is necessary due to quick cook time)
1/3 cup cornstarch, seasoned with salt, pepper and thyme
1 egg whisked with 2 talespoons dijon mustard
1 cup panko bread crumbs

Dry the chops then score them with shallow cuts in a diamond pattern (diagonal one way then the other) about 1/16th of an inch deep (I think this stops the chops from curling up at the edge in the heat and helps coating stick).

Press chops into cornstarch so they are completely coated then shake off excess.  Dip chop into egg mix, then press into crumbs until no more crumbs stick.

Chops ready to be breaded.

Place chops on rack over a pan to sit for 10 minutes.

Chops breaded and resting for 10 minutes.

Heat 1/3 cup of oil in a pan until it is shimmering, medium high heat.

Chops in the pan.

Fry chops for 3-4 minutes per side until golden brown and crispy.

Result:  These were fabulous.  Next time I might bake them on the rack.  The pork stayed very moist and juicy, but there was no pink whatsoever in the colour.  These thin chops are usually in danger of being dry when I fry them plain.  We had them with roasted vegetables and (for the first time!) cheese grits.



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