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Crispy pan-fried pork chops with Latin spice rub from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • buttermilk
  • chile powder
  • ground cinnamon
  • ground coriander
  • cornstarch
  • ground cumin
  • dried red pepper flakes
  • pork chops
  • cornflakes

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Notes about this recipe

  • Zosia on June 23, 2016

    This worked perfectly even with larger, bone-in chops. The breading was thicker than the typical flour-egg-breadcrumb but adhered really well to the meat and remained crisp (even with a chop that was reheated in the microwave!) The rub added an extra layer of flavour.

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