Pork Chops That Actually Stay Moist!

Total Time
Prep 10 mins
Cook 10 mins

Seriously folks, I thought moist pork chops were a myth... until I found this recipe! Cornstarch added to the flour coating is the trick to keeping these puppies moist and tender. This is a recipe from Emeril Lagasse.

Ingredients Nutrition

  • 6 pork chops (boneless or bone-in, whatever floats your boat)
  • 3 tablespoons creole seasoning
  • 34 cup all-purpose flour
  • 14 cup cornstarch


  1. Season the chops on both sides with 2 tablespoons of the creole seasoning.
  2. Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
  3. In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
  4. Remove and drain on paper towels. Season lightly with salt and pepper.
Most Helpful

I don't know what went wrong, but this didn't work for me. My hubby said they tast o k, but they sure weren't right. I used a cast iron pan, but maybe had it to hot. I will go back to my old way of cooking them.

sissy sue January 10, 2011

My chops were HUGE and thick. After frying on each side for about 5 minutes, I popped them into a warm oven to finish. The method with the corn starch must have worked, as we still had moist chops for our dinner. I paired these with To Die For Zucchini And Tomatoes !!!! and Most Delicious Garlic Cheese Bread for an easy dinner. Both recipes really complimented the creole seasoning on the chops.

Ms B. April 16, 2008

I know it's hard to believe but this recipe really works. Had 2" pork chops(which would normally turn out like an old shoe) and I followed this recipe and I couldn't believe it, they were actually tender and juicy. Must use an iron skillet though, I think the heat of which it reaches is also one of the tricks!!!

Sauce Lover April 27, 2006