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.
- 6 pork chops (boneless or bone-in, whatever floats your boat)
- 44.37 ml creole seasoning
- 177.44 ml all-purpose flour
- 59.14 ml cornstarch
- 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.
This simple recipe was awesome! Thank you! Never would have thought to put Cajun on pork but we loved it. Will use this recipe over and over.
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.