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Volume 4

Dinner This Week: Crispy Pork Chops

By Keith Dresser Published

This week’s menus include Crispy Pork Chops, Glazed Salmon, and Steamed Mussels for dinner in an hour or less

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Crispy Pan-Fried Pork Chops and Broiled Broccoli Rabe

Using boneless center-cut loin chops keeps our Crispy Pan-Fried Pork Chops recipe fast and easy. We lightly scoring the chops and then dredge them in cornstarch to create an ultra-crisp sheath that stays strongly adhered to the chops. Crushed cornflakes add a crisp, craggy exterior, and mustard and minced garlic perk up the coating. For our Broiled Broccoli Rabe, we use the intense heat of the broiler to create deep caramelization without overcooking the vegetable. Because most of broccoli rabe’s bitterness comes from an enzymatic reaction triggered when the florets are cut, we keep the leafy parts whole and cut the stalks into large pieces.  

Printable Shopping Lists: Crispy Pan-Fried Pork Chops and Broiled Broccoli Rabe 

Equipment Review The Best Digital Instant-Read Thermometers of 2021

We've recommended a Thermapen for more than a decade, but there's new competition. Is it still the best digital food thermometer?

Dinner 2: Glazed Salmon and Sautéed Spinach

For our Glazed Salmon, we lightly sprinkle the exterior of the fillets with cornstarch, brown sugar, and salt before cooking. This mixture gives the glaze a sticky, rough surface to adhere to. To balance the rich salmon, our glazes combine intensely savory, sweet, and tart ingredients. Our Sautéed Spinach starts with flat-leaf spinach. To keep the dish from becoming watery, we wilt the spinach and then squeeze it in a colander to get rid of excess moisture. We then finish it with a squeeze of lemon juice and some grated lemon zest, as well as a pinch of red pepper flakes.

Salmon Glazes: Soy-Mustard, Pomegranate-Balsamic, Asian Barbecue, and Orange-Miso

Printable Shopping Lists: Glazed Salmon and Sautéed Spinach 

Equipment Review Roasting Pans with Racks

We went looking for a model that we’d want to use all the time, not just twice a year.

Dinner 3: Oven-Steamed Mussels and Herbed Garlic Bread

Cooking enough mussels to serve 4 on the stovetop often leads to inconsistently cooked or overcooked shellfish. To ensure perfection, we move our mussels to the gentle, enveloping heat of the oven in a large roasting pan so they aren’t too crowded. We pair the Oven-Steamed Mussels with Herbed Garlic Bread that's great for sopping up the mussels’ flavorful broth. We start by toasting a generous amount of whole garlic cloves to mellow any harshness and highlight their rich, sweet, nutty flavor. Then, we add a small amount of cheese and four different herbs for depth and complexity.

Printable Shopping Lists: Oven-Steamed Mussels and Herbed Garlic Bread 

To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.