What’s the surprise with these pork chops? I am keeping it super simple with them. Normally I play around with what I am cooking. Our son Ian’s birthday supper is tomorrow so I am saving my playing till then. Tonight it’s just potato wedges, pork chops and a salad. Still this is a good supper and the chops are a little different. I have cooked pork chops this way for years, they cook quickly and since I like pork, taste great. I cut my own loin chops when I buy a whole pork loin. Mine are 1 inch thick, the thin ones from the supermarket won’t work for this. If you have a butcher it’s easy to get 1 inch thick chops. Some supermarkets will cut them for you also. The reason I am using corn starch in this recipe is because it forms a crust and seals the moisture in the chop. The reason for putting it in the fridge for an hour is so that the corn starch has time to seal the chop, don’t skip doing it. Chops need to be kept separate, if you over lap them on a plate they will stick together.
2 loin pork chops pounded out to about 1/3 rd of an inch thick
1 and 1/2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons butter
1 teaspoon olive oil
Mix the corn starch, salt and pepper together and dust the chops with it. Pat the mixture into the chops and put in the fridge for 1 hour. Preheat a frying pan on medium heat, add butter and olive oil. When the butter starts to brown add the chops. Cook for about 3 minutes per side. You can serve them with anything you like.