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Cornmeal Coated Skillet Pork Chops | Kita Roberts GirlCarnivore.com

Cornmeal Coated Skillet Pork Chops


  • 6 oz fresh green beans
  • 1 small fresh zucchini sliced thin
  • 1 small yellow squash sliced thin
  • 4 teas olive oil
  • 3 tbs cornmeal
  • ¼ teas salt
  • ¼ teas cayenne pepper
  • ¼ teas pepper
  • 1 egg white lightly beaten
  • 2 teas water
  • 8 oz pork chops about ½" thick


  • 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. Remove from heat and set aside.
  • 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. 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 the pork over the sauteed veggies.


BHG Magazine Cooking for Two 2014