Easy Marinade Pork Chops Recipe
How do you cook pork chops without drying them out? With this easy milk marinade pork chops recipe you’ll get the softest and most tender pork chops.
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INGREDIENTS
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 TOOL 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.
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