Saturday, April 10, 2010

Pan-Fried Pork Chops

  • 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops) [Thicker work fine, too]
  • 1 cup All-purpose Flour
  • 1 teaspoon Seasoned Salt
  • 1 teaspoon Black Pepper
  • Cayenne Pepper To Taste (Can omit, but might be bland)
  • ½ cups Canola Oil (Vegetable oil is fine)
  • 1 Tablespoon Butter
  • Extra Salt And Pepper, To Taste

  1. Rinse pork chops. Salt and pepper both sides of the pork chops.
  2. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
  3. Heat 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.
You can adapt the ingredients to the number of chops that you have. On the second recipe, if your chops are a bit thicker, cooking time may be longer than what is indicated. Just make sure that the pan doesn't get too hot. If the pan starts to smoke a lot, then the heat needs to be turned down a bit--not too low though, or it will take them forever to finish.


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