This quick and easy recipe for pan fried pork chops is a timeless classic. With a quick coating in cornmeal for texture and crunch and a fast cook in a skillet dinner is ready in under 35 minutes.
8ozpork chops Cut thin, about 1/2" thick abut 4oz each
Instructions
Cook the veggies
Heat 2 teaspoons 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.
Remove from heat and set aside.
Coat the pork chops
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 and mix with the water.
Place 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.
Fry the Pork Chops
Wipe out the empty skillet carefully with a paper towel and tongs. A
dd the remaining 2 teaspoons of oil and return to medium-high heat.
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.
Serve
Serve the pork over the sauteed veggies.
Notes
From: BHG Magazine Cooking for Two 2014Pork chops should temp at 145F for serving. The trick to this recipe is thin-cut pork chops. If they are thicker than 1/2" increase the cooking time to make sure they are cooked through.