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Before frying, coat the marinated pork chops lightly in cornstarch. This coating serves a dual purpose: it provides a crispy exterior while helping to retain moisture during the cooking process. The result is a lovely, golden crust once the chops are pan-fried.
The Art of Pan-Frying
As the cooking begins, heat a skillet to high, adding approximately three tablespoons of oil. It's essential to heat the pan first before adding oil to prevent sticking. As the oil begins to smoke, the pork chops are delicately placed in the pan to achieve that coveted crispy texture.