Pan-Seared Pork Chops with Chickpea Flour Crust
Thick, bone-in pork chops coated in a savory chickpea flour and spice blend, then pan-seared in grass-fed butter until golden and juicy. The crispy exterior seals in moisture while a fork-poke test ensures perfectly cooked, tender meat with clear juices.
Ingredients
Instructions
- 1
Pat pork chops dry and coat generously with sea salt and ground black pepper.
- 2
Combine chickpea flour, arrowroot starch, sea salt, ground black pepper, garlic powder, paprika, and cayenne pepper in a shallow dish.
- 3
Heat butter over medium-high heat in a large skillet until hot.
- 4
Dredge each chop individually into the seasoned flour mixture to coat entirely, shake off excess, and add to the hot pan without overcrowding.
- 5
Cook 4 to 5 minutes per side until nicely golden brown.
- 6
Test doneness by poking with a fork to ensure juices run clear, taking care not to overcook.
- 7
Drain on a paper towel-lined plate and serve immediately.
Tips
Do not overcrowd the pan when searing to maintain consistent heat and achieve even browning.
Pat chops completely dry before coating to ensure better adhesion of the flour mixture and crispier crust.
Use the fork-poke test to avoid overcooking, which results in dry, chewy meat.
Good to Know
Refrigerate cooked chops in an airtight container up to 3 days.
Prepare the seasoned flour mixture up to 1 day ahead and store in an airtight container.
Serve immediately while the crust is still crispy and the meat is warm.
Common Mistakes
Do not skip patting chops dry to avoid steam preventing a crispy crust.
Do not skip the fork-poke test to avoid serving overcooked, dry pork.
Do not overcrowd the pan to avoid lowering temperature and creating steam instead of a sear.