Cornmeal Coated Skillet Pork Chops

A swift dinner loaded with seasonal local veggies and pan-seared pork. This is the kind of meal that fills you up and makes you feel good all at the same time.

Enter Cornmeal Coated Skillet Pork Chops. A swift dinner loaded with seasonal local veggies and pan-seared pork. Light and healthy.


- green beans - zucchini - yellow squash - olive oil - cornmeal - cayenne pepper - egg  - pork chops


Heat 2 teas oil in a large skillet over medium-high heat. Add the green beans and sliced squash and cook, covered for 8 to 10 minutes, stirring once or twice while cooking.

Meanwhile, whisk the salt, cayenne pepper, pepper, and cornmeal in a small bowl.

Arrange a coating station by placing the egg white in one shallow dish, the cornmeal mix in another dish next to it, and a wire rack over a plate for the pork to sit on before frying.

Pat the pork chops dry and dip each in the beaten eggwhite. Coat each in the cornmeal mixture and set on the wire rack until ready to fry.

Wipe out the empty skillet carefully with a paper towel and tongs. Add the remaining 2 teas oil and return to medium-high heat.

Then, whisk in the half and half. Consistent whisking and a slow pour help to avoid any clumps. Add the thyme and black pepper.

When the oil is hot, place the pork chops in the pan, working in batches if needed, and cook 4 to 6 minutes until golden and cooked through, flipping once halfway through cook time.

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