Breaded Pork Chops

Sara McAllister

2 center cut, thick cut, bone-in chops
1/2 c all-purpose flour
1 TBSP corn starch
2 tsp kosher salt, plus more to coat chops
2 tsp ground black pepper, plus more to coat chops
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 c vegetable oil
1 TBSP unsalted butter

Pat chops dry and generously coat with kosher salt and ground black pepper.  Combine flour, cornstarch, kosher salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish. Heat oil over medium-high heat in large skillet until hot. Add butter and let melt completely (this will help with browning the chops).

Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. In my experience, this doesn't cook the chops all the way through without burning the crust, so I keep the oven on about 300 and let them bake for a few minutes on a cookie rack set on a cookie sheet, this way the crust doesn't soften when the juices come out!