Beyond the dredging process, there are a few tips that can help you plate up the perfect pork chops. First of all, make sure your pork chops are at room temperature before hitting the pan so that they cook evenly (via The Kitchn).
The cut you get is important as well. As Drummond recommends, go for a bone-in cut. The bone adds a bit of extra flavor and helps to prevent the chop from overcooking (via Huffington Post). Also, note that Drummond’s recipe uses breakfast chops. These are bone-in pork chops that get their name from the fact that they’re incredibly thin, making them a good choice for when time is scarce and you don’t want to spend forever hovering over a skillet (via MyRecipes).
The thin cut means they cook up very quickly, so you’ll want to keep a close eye on them (via Livestrong) when it comes to cook time. An overcooked pork chop is dry, chewy, and just not very tasty. However, an undercooked pork chop is dangerous. For safety reasons, ensure your pork chops reach an internal temperature of 145 degrees Fahrenheit (via The Kitchn).
Finally, as with most meats, allow your pork chops to rest for a few minutes before serving. A few minutes is all it takes, and the pause will allow the fibers in the meat to relax, making for a juicier dish (via The Kitchn).