Pork Chops Two Ways: Pan-Seared and Deep-Fried
How to cook perfect pork chops two ways: by pan-searing on the stove and by deep frying. Both are crispy on the outside and perfectly pink on the inside.
Equipment
- Large cast-iron skillet
- Tongs
- Large, deep pot
Ingredients
For Pan-Seared Pork Chops
- 2 bone-in or boneless pork chops
- canola oil
- Salt and pepper to taste
- 1 shallot or 1/2 red onion diced
- 1/4 cup white wine or chicken broth
- 2 tbsp unsalted butter
For Deep-Fried Pork Chops
- 2 bone-in or boneless pork chops
- 2 eggs
- 1/4 cup all-purpose flour or cornstarch
- 1/4 cup panko breadcrumbs
- 1 tbsp lemon zest optional
- canola oil for frying
Instructions
For Pan-Seared Pork Chops
- Coat the pork chops in oil and sprinkle with salt and pepper on both sides.
- Heat a large skillet over medium-high heat until very hot. Add the pork chops and sear for 3-4 minutes per side, until well-seared. Transfer to a plate and cover with alumium foil.
- Add teh shallot or onion to the skillet over medium-low heat and cook for 1 minute, until softened. Add the chicken broth or wienand bring to asimmer. Add the butter and whisk until fully melted. Turn off the heat and season to tste with salt and pepper.
- Slice the pork chops and spoon the sauce over the meat to serve.
For Deep-Fried Pork Chops
- Let the pork chops come to room temperature.
- Fill a large pot halfway with canola oil. Heat to 350°F.
- In a shallow dish, whisk the eggs with a splash of water and a pinch of salt until very smooth. In a second dish, spread out the flour or cornstarch. In a third dish, spread out the breadcrumbs.
- Dip the pork chops first in the flour to coat, then in the egg wash and finally in the bread crumbs, letting any excess fall back into the bowls.
- When the oil reaches 350°F, carefully place the prok chops into the pot and cook until crisp on all sides and the internal temperature reaches 145°F.
