Pork Chops That Actually Stay Moist!

"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."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
20mins
Ingredients:
4
Serves:
6
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ingredients

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

  • 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.

Questions & Replies

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  1. nuzzmark
    Has anyone else noticed the recipe says "In a large cast-iron skillet or saute pan, heat the oil over high heat."? Am I missing how much oil to put in? I'm thinking 2 tablespoons. Sound right?
     
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Reviews

  1. Angelia C.
    Wow! I'm impressed and I was only looking for something simple and different than how I usually cook chops. The flavor is so amazing for so few seasonings, which is where I've gotten off track with cooking lately. Next time I will definitely use thicker chops and vegetable oil (not veg, EVO, safflower and mystery mix....) and use my induction instead of my failing electric range top and they will be as pretty as yours! Thank you SO much for making my night!!
     
  2. sissy sue
    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.
     
  3. Cathy N.
    These turned out perfected in everyway! Doneness was browned beautifully but, moist. The seasoning was perfect too. Thank you for sharing. Will be using this recipe again, especially how simple but delicious it is.
     
  4. Kathleen L.
    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.
     
  5. Ms B.
    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 Recipe #63975 and Recipe #28419 for an easy dinner. Both recipes really complimented the creole seasoning on the chops.
     
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