Cornmeal Coated Skillet Pork Chops | Kita Roberts

These Cornmeal Coated Skillet Pork Chops are quick, easy, filling, and healthy meal! This 30-minute dinner is made up of tender yet crispy pork chops with a side of sautéed seasonal veggies!

These pork chops are quick, easy and the perfect meal for busy weeknights.

What you need to make this recipe

• Veggies – green beans, zucchini, and yellow squash
• Olive Oil – used to sauté the veggies and to sear the pork.
• Cornmeal – coats the outside of the pork to give it a delicious crunchy texture and golden color.
• Seasonings – you’ll add a simple blend of salt, cayenne pepper, and black pepper.
• Egg White – helps the cornmeal and seasonings stick and adds moisture to the meat.
• Water
• Pork Chops – ½” thick! I use 4-ounce pork chops that are about ½” thick. If you use pork of a different thickness, the cooking time will be different.

How to make cornmeal coated skillet pork chops

Heat oil in a large skillet, add in the veggies, cover, and cook for 8-10 minutes. Remove and set aside.

In a small bowl, combine seasonings and cornmeal. Arrange a coating station with egg white in one dish and cornmeal and seasonings in another. Place a wire rack over a plate for the breaded pork.

Pat the pork chops dry, then dip each in the egg followed by the cornmeal and seasonings. Set on the wire rack.

Wipe out the empty skillet and heat more oil. Add in the pork chops and cook for 4-6 minutes until golden, flipping once halfway through the cooking time. Serve with the sautéed veggies!

What pork chops to use

I use 8-ounce pork chops that are about ½” thick. You can use bone-in or boneless for this recipe, although I usually prefer bone-in which has more fat. The extra moisture helps protect the meat from drying out. If you use boneless, you will just need to watch the pork chops extra carefully so they don’t over-cook!

Why are my pan-fried pork chops tough?

If your pan-fried pork chops came out tough, they are more than likely over-cooked. 

Pork is a lean protein, which means it is more prone to drying out. To avoid that, I recommend first using bone-in meat. Second, I recommend keeping a meat thermometer on hand to make sure the internal temperature doesn’t surpass 145ºF. 

If you have some extra time, try soaking the pork chops in buttermilk brine before cooking them. This adds moisture and tenderizes the meat, so if you do accidentally cook them too long, they are less likely to become dry!

Tips, tricks, and notes for this recipe

• Bring to room temperature. I recommend setting the pork out on the counter about 30 minutes before you cook it. If it’s closer to room temp it will cook more evenly!
• Pat it dry. Before you season and cook the pork, gently pat it dry with a paper towel to remove excess moisture. Less moisture means crispier pork!
• Use a cast-iron skillet. Cast-iron conducts heat better to cook the meat more evenly and achieve a better sear.
• Check the temp. I always use a meat thermometer, especially with leaner meats, to check the internal temperature. We don’t want over-cooked, dry meat! Pork chops need to be cooked to 145F according to USDA.

Serving suggestions

Since this recipe includes sautéed veggies, this meal is pretty great as-is with a big spoonful of Broccoli Ranch Slaw! However, if you want to bulk it up more, serve these pork chops and veggies next to a pile of mashed potatoes, baked potatoes, wild rice salad, or homemade coleslaw!

How to store

Leftover cooked pork chops will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen then heat in a hot skillet to warm and re-crisp.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.