Quick Crispy Pork Chops
![Quick Crispy Pork Chops](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6NzQ2NiwicHVyIjoiYmxvYl9pZCJ9fQ==--5c8f0ec1f8ff083bc4465f7ae83f5d765ec4c1e4/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_4fca9c2f00f4dcbc195b.jpg)
Yield
2 servingsPrep
10 minCook
10 minReady
40 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
cornstarch
|
|
⅔ | cup |
milk
mixed with 1/2 tablespoon lemon juice |
|
1 | tablespoon |
dijon mustard
|
|
1 | small |
garlic cloves
finely chopped |
*
|
1 | cup |
bread crumbs
panko, or more as needed |
|
salt and black pepper
to taste |
*
|
||
4 |
pork chops, centre cut
boneless, 1/2-inch thick |
* | |
¼ | cup |
vegetable oil
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
cornstarch
|
|
158 | ml |
milk
mixed with 1/2 tablespoon lemon juice |
|
15 | ml |
dijon mustard
|
|
1 | small |
garlic cloves
finely chopped |
*
|
237 | ml |
bread crumbs
panko, or more as needed |
|
1 | x |
salt and black pepper
to taste |
*
|
4 | each |
pork chops, centre cut
boneless, 1/2-inch thick |
* |
59 | ml |
vegetable oil
|
|
Directions
Place the cornstarch on a plate. In a shallow bowl, add the milk, dijon mustard and garlic, and whisk until well combined. Place the panko on another plate.
Using a sharp paring knife, cross-cut shallow slits on both sides of the pork chops about 1/6-inch deep, ½-inch between the slits.
![Score the pork chop](https://c.recipeland.com/images/r/8451/83a71d774d4daffd0928_550.jpg)
![Cross cut.](https://c.recipeland.com/images/r/8452/009f4b96e66c7fafb3d7_550.jpg)
Season the pork with salt and black pepper.
Work with one chop at a time. Coat 1 chop with the cornstarch, shake off the excess.
With tongs, dip the chop into the milk mixture, drain off the excess liquid.
![With a tongs, dip the chop into the milk mixture,](https://c.recipeland.com/images/r/8455/dbb8ce9a70f2fb400ded_550.jpg)
![drain off the excess liquid.](https://c.recipeland.com/images/r/8456/5fd64b9b3c76eaf95303_550.jpg)
Place into panko until both sides are well coated. Place the prepared pork chops onto a wire rack that's set in a large baking sheet.
![Place into panko until both sides are well coated.](https://c.recipeland.com/images/r/8457/564fe75e6965c8dddd29_550.jpg)
![Place the prepared pork chops onto a wire rack that's set in a large baking sheet.](https://c.recipeland.com/images/r/8458/4d0ab56a838a1d3f4504_550.jpg)
Repeat the same steps until all the chops are well prepared. Allow the chops to rest for about 15 minutes.
Heat the vegetable oil in a large nonstick skillet over medium-high heat until hot.
Put the pork chops in the hot skillet and cook until golden brown and crispy, about 4 minutes.
Gently turn the chops over and keep cooking the other side until golden brown, crispy, and the center of the pork chop reaches 140 degrees F on an instant-read thermometer, another 4 to 5 minutes.
Place the cooked chops to a paper towel-lined plate and drain off the excess oil for about 40 seconds to 1 minutes on both sides.
Serve warm.