for some reason i was craving pork chops yesterday.
then i got sad, because i rarely get a good pork chop – and the last one i had was in hawaii…so juicy and not overcooked and just amazing.
so i dug around and found a recipe that claimed to be the best. and i’m not gonna lie – they were. so here goes.
big juicy pork chops
adapted from a sweet pea chef.
prep time: 10 min | total time: 30 min | serves: 3-4
what you need:
- 2 thick cut, bone-in pork chops
- 1/2 cup all-purpose flour
- 1 tbsp corn starch
- some salt, pepper, garlic powder, paprika, cayenne, cajun seasoning
- vegetable oil
- unsalted butter
get it done:
- pat chops dry and coat both sides with salt, pepper
- combine the flour, corn starch, salt, pepper, garlic powder, paprika, cayenne, and cajun seasoning in a dish
- heat the oil over medium high in a skillet until hot
- add butter and let it melt completely to brown up your chops
- coat chops individually and on each side into the mixture
- add chops to the pan but don’t overcrowd!
- cook 5-7 minutes per side (pending on how thick they are cut)
- test by poking with a fork to make sure the juices run clear
- don’t overcook! we don’t want those dry and chewy
- drain on a dish lined with paper towels
- serve immediately hot! i paired them with some beefsteak tomato slices and creamed spinach