Ingredients
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6
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3
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3/4
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1/4
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-
-
-
-
-
-
-
-
-
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Directions
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., 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., 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!!
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Steps
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1
Done
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Season the Chops on Both Sides With 2 Tablespoons of the Creole Seasoning. |
|
2
Done
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Combine the Flour, Cornstarch and Remaining Tablespoon of Creole Seasoning in a Shallow Bowl. Dredge the Pork Chops in the Flour Mixture. |
|
3
Done
|
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. |
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4
Done
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Remove and Drain on Paper Towels. Season Lightly With Salt and Pepper. |
