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.
- Season the chops on both sides with 2 tablespoons of the creole seasoning.
- Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
- 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.
- Remove and drain on paper towels. Season lightly with salt and pepper.
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.
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.
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!!!