Crispy Pan-Fried Pork Chops with Three-Pepper Rub
Why This Recipe Works
Using boneless center-cut loin chops kept our crispy pan-fried pork chops recipe fast and easy. Cornstarch formed an ultra-crisp sheath and gave the pork chops a light and crisp casing. Buttermilk brought a lighter texture and tangy flavor to the breading, and minced garlic and mustard perked up the breading’s flavor. Crushed cornflakes added a craggy texture to the pork chops, especially once we added cornstarch to them before dredging the meat. Finally, we found two ways to ensure our breading stayed strongly adhered to the pan-fried pork chops: We gave the meat a short rest and lightly scored the pork chops before adding them to the pan.