Monday, November 23, 2009

Simple Pan-Fried Pork Chops

This recipe comes from the Pioneer Woman, and it was delicious! I love to drool over her beautiful food pictures, but rarely do I make anything of hers. These pork chops were so delicious and not dry at all! I think the frying really helps to lock in the juices. I used regular pork chops that were boneless and not cut as thin as they should have been, but they still turned out well.

Simple, Pan-Fried Pork Chops
  • 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 1 teaspoon Black Pepper
  • Cayenne Pepper To Taste
  • ½ cups Canola Oil
  • 1 Tablespoon Butter
  • Extra Salt And Pepper, To Taste

Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

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