11 Reviews

I made this recipe on 5/25/13 for Entree' portion of mine and my SO's Dinner. And instead of using center cut chops, boneless sirloin chops of the same thickness was used. I also added some ground black pepper and seasoned salt to the flour.If these are made again, I will cut back on the flour and cornstarch. To me,there was just too much of the coating mix leftover. After placing the chops in oil a bit more seasoned salt and pepper were sprinkled on the top. My SO and I both really enjoyed the taste. Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � May 25, 2013

Excellent! I added a few more spices to the flour, but the technique was perfect!!

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Tammy S. July 17, 2014

Very good. Only fried a little longer, will be keeping this recipe. Thank you.

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meeka4 November 23, 2013

This was a winner of a recipe !!! I also used onion powder, salt and pepper on the chops. Dredged them in flour then egg then panko bread crumbs and deep fried them. Delicious and so tender !! Thank you for the recipe idea.

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Sherry & Carl March 31, 2013

Best pork chops!! Very moist! I will be making them this way from now on :)

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dyoungwolf January 29, 2013

This was a great pork chop recipe. My go-to method of cooking pork chops is on the outside grill but I've been searching for an indoor method to use in lousy weather and now I've found at least one of them. I seasoned the chops with Paula Deen's 'House Seasoning' (salt, pepper and garlic powder) before dredging them in the flour and cornstarch mixture. I did fry them for the full 5 minutes on each side because my chops were slightly more than 3/4 inch thick (my butcher thinks I don't notice that he does that!!). They were perfect, some crisp on the outside, tender and juicy on the inside and delicious. I'm so glad I tried this recipe. Thank you Marie for another great recipe!

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Hey Jude November 01, 2011

These came out great! I cooked them for a long time ( I have a fear of uncooked pork) and they were still moist! I used Cookin Texans idea too, so maybe it works!

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Kendra in So Cal February 22, 2010

Made this tonight and it turned out wonderful. I used 1 Cookin' Texan's idea about keeping the pork chops in the water till I was ready for them. Definitely something I'll make again.

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mtngurl January 03, 2010

Tried these recently and turned out very well---Thanks.

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Bluenoser December 14, 2007

I'm not sure why this works so well but it all ways keeps my pork chops from being dried out. I put my pork or chicken (boneless or not)in very cold water and let it sit for about 5-10 minutes before I dredge and began to fry them.I keep the meat soaking in the water until I ready to cook them. I think it traps moisture in the meat. But like I said I never have dried out meat.It doesn't work unless the water is cold.

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1 Cookin' Texan 1954 April 25, 2005
Pan Fried Pork Chops