How do you cook pork chops without drying them out? With this easy milk marinade pork chops recipe you'll get the softer and most tender pork chops.
- Servings 4
- 25' (plus marinating time)
For a quick midweek dinner, try this easy and savory pork chops recipe.
- 4 pork chops, boneless, pounded thin
- 4 tbsp onion powder
- 3 tbsp garlic powder
- 1 tbsp ground thyme
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- Salt and pepper tt
- 2 cups flour
- 2 cups milk
- Mazola® Corn Oil for frying
Cooking tools for this easy pork chops recipe
- Cutting Board
- Chefs knife
- Mallet or small frying pan
- Plastic wrap
- 8-10 in pan (for pan fry)
- 4 Medium bowls
- Citrus juicer
Pork Chops recipe
- 1. In a medium bowl mix together lime juice, cilantro, onion powder, garlic cloves, thyme, oregano, cumin, smoked paprika and salt and pepper to taste. Set aside. Wrap up your cutting board in plastic wrap. Place one pork chop at a time on the board, placing another piece of plastic on top. Using a mallet or a small pan, pound the chop down to about a 1⁄4 in thick. Set in the medium bowl with the marinade and set aside overnight to a minimum of 20 minutes.
- 2. In a medium to large size pan heat up enough Mazola® Corn Oil to do a pan fry, about 1 1⁄2 in of oil in the pan should be enough. Set up a breading station. Next to your marinated pork chops you should have a bowl with milk, one with flour and another with breadcrumbs. Once your oil is at about 350 degrees, dredge your pork chop first in the flour, then in milk, and then in the breadcrumbs. After the breadcrumbs, they go right into the frying pan. Flip after about 3-4 minutes, or until the pork chops are golden brown. Same amount of time on the other side.
- 3. Once they are out of the frying process, dust the pork chops lightly with salt and pepper to your liking. Enjoy on a bed of buttery rice and salsa verde.
Does soaking pork chops in milk make them tender? Exactly! It’s better to use milk in your pork chops recipes. Milk is more effective because it enzymes help breaking the pork chops meat’s proteins and softening their fibers.
The secret to cook pork chops without drying them out is the marinade and not overcooking them.
If you wondering why your pork chops are tough, you have probably overcooked them. If they are cooked even a few minutes too long, they will dry out and become chewy, since they are a lean cut. Remember to follow this pork chops recipe and when frying them in Mazola® Corn Oil, flip your pork chops as soon as you see them turn golden brown. Because of Mazola® Corn Oil’s neutral taste, uniform color and high smoke point make it great for everything from grilling and sautéing to stir-frying and baking.
And how long do you cook pork chops for? Around 25 minutes should be enough for this pork chop recipe. But remember that the main sign they are ready are the golden brown bread crumbles. You can always cut a little piece of your pork chops to make sure the meat is white, which means is properly cooked (never eat pink pork meat!). That’s how you can tell if the pork chops are done.
In the mood for more pork recipes? Check out these ones.
These recipe is brought to you by Mazola® Corn Oil.