Wednesday, September 29, 2010

Pan-Fried Pork Chops

One of my favorite restaurants in Honolulu is Side Street Inn. Each time I go there, their pan-fried pork chops is always one of the dishes that ends up on the table. I saw their recipe in Bon Appetit magazine a LONG time ago, and FINALLY got around to trying this dish at home.

Sometimes when you order fried pork chops in a restaurant, they are really crispy but the meat ends up dried out. Not so with this recipe. I'm not exactly sure why, but give it a try and see for yourself. You might end up booking yourself a ticket to Hawaii to try the real thing.


1 cup flour
1/2 cup cornstarch
1/4 teaspoon garlic powder
3/4 teaspoon salt
8 pork chops (3/4 inch thick)
canola oil

1) Mix flour, cornstarch, garlic powder, and salt in plate.

2) Fill a large cast iron skillt with oil until about 1/4 inch deep. Heat on medium heat.

3) Dredge 4 pork chops in flour mixture. Shake off excess.

4) Pan-fry pork chops for 5 minutes. Then flip and fry for an additional 5 minutes.

5) Remove to a paper-towel lined plate.

6) Repeat with remaining pork chops.

Makes 4 servings.


Chris said...

Looks good, Ed.

LeeAn Kahriger said...

Completely off subject...

Just went on a trip to NYC had an incredible chocolate banana bread pudding desert. This was the first time I had tried bread pudding. Had to figure out how to make it at home. Came across your blog. Awesome! So far, I have the banana bread made and a good piece missing so good!!!! All other banana bread recipes are now in the trash. Not sure if the one I had was made with banana bread or just had bananas in it but I have no doubt this is going to be fabulous!!! Thanks for sharing!!!!