When the chops are nearly done, I push them to the side of the skillet and add the butter and minced fresh garlic to the empty space. As the butter melts and foams, I spoon the fragrant garlic butter continuously over the chops for the last minute of cooking. This bastes them in incredible flavor. I remove them from the pan when my instant-read thermometer inserted into the thickest part reads 145°F (63°C). I let them rest on a plate or rack for 5 minutes—this is the secret to juicy chops, as the juices redistribute. I garnish with fresh parsley and serve with a lemon wedge for squeezing.
Pro Tips for Best Results
Dry your pork chops thoroughly. Any surface moisture will steam the coating instead of letting it fry to a crisp, and it can cause the breading to slide off. I use paper towels and press firmly. This simple step is the foundation of a perfect crust.
Don’t move the chops until they’re ready to flip. Letting them form a solid, caramelized crust on the first side ensures it won’t stick and will release cleanly. If you try to move it too soon, you’ll tear the beautiful coating. Patience here is rewarded with a flawless finish.
Use an instant-read thermometer. It removes all guesswork. Pork is safe and perfectly juicy at 145°F. Pulling it at this temperature and letting it rest guarantees you won’t end up with dry, overcooked meat. I never cook pork chops without one now.
Common Mistakes to Avoid
My first-time error was using chops that were too thin. They cooked in 3 minutes total, but the coating burned before the inside was done. One-inch thickness is the sweet spot for achieving a crispy crust and a juicy interior without under or overcooking.(See the next page below to continue…)