Pan fried masa harina breaded pork chops that fry up crispy on the outside and juicy and tender on the inside.
Look up Masa Harina and you’ll probably get a thousand tamale recipes to pop up. That’s fair. Masa Harina and corn tortillas go hand-in-hand, But don’t stop there. There are so many other ways to use masa harina. A 50/50 blend of all-purpose flour and masa harina in your bread recipes will bake up a slightly sweet and nutty loaf. Like flour it can be used as a thickener which adds another layer of texture and flavor. Champurrado, the traditional Mexican hot chocolate, is made with masa harina. I’m not going lie, this both appalls and intrigues me at the same time. Yet, hands down, my favorite way to use it is as a breading. Masa harina’s gritty texture and rich corn flavor makes it ideal for dredging.
Masa Harina and Pork:
If I were a betting woman, I would lay odd that most everyone has turned to a side of corn when serving pork chops for dinner at least once. There is a reason for that. The natural sweetness of corn is the perfect complement to the savory sweetness of pork. This breading is a 3:1 mixture of masa harina to flour and rich southwest spices that wraps the pork chop in a crispy layer of luscious flavor that leaves the center tender and juicy,
Garden Fresh Veggies:
During garden season my side dishes are normally a blend of roasted ready-to-pick vegetable. I love mixing colors and textures. It just pops on the plate. Today the farm had a second planting of sweet corn, brussels sprouts, leeks, and red bell pepper. FUN FARM FACT: Did you know that a red bell pepper is just a green bell pepper that has been left on the vine to ripen. That a green bell pepper is consider unripen.
Breaded Pork Chops & Roasted Veggies
- 1 pound Brussels sprouts trimmed and halved
- 2 ears of corn cut into pieces
- 1 leek white and pale-green parts only, cut in half lengthwise
- 1 red pepper sliced
- 4 pork chops
- 1 cup masa harina
- 1/3 cup all-purpose flour
- 1 tablespoon chile powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 eggs
- 1/4 cup milk
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Arrange the brussels sprouts, corn, leeks, and peppers on the baking sheet. Season with *seasoned salt. Drizzle with some olive oil and place in the oven.
- Roast for 20 minutes.
- Meanwhile, season the pork chops with salt and pepper to taste and set aside.
- In a medium flat bowl whisk the masa harina, flour, chile powder, salt, cumin, and pepper until combined. In another shallow bowl whisk the eggs and milk until smooth.
- Dip the pork chops into the egg mixture, then dredge in the masa harina mixture making sure both sides are completely coated. Heat some oil over medium-high heat in a large skillet. Add the pork chops and swirl to spread the oil. Add 1 tablespoon of cold butter to the skillet. Continue to swirl the pan to spread the butter into the oil and coat the chops, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.