Pan-Fried Pork Chops
This recipe will guide you through making perfectly crispy, seasoned thin bone-in pork chops. The pork chops are coated in a seasoned flour mixture and pan-fried until golden brown and delicious. Each bite is filled with savory flavors that will make your taste buds sing. Just pair these pork chops with smashed new potatoes for a satisfying meal that's sure to please your family and friends.
— Constant Cookbook
Ingredients
- 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
- 1/2 cup Canola Oil
- 1 Tablespoon Butter
- Extra Salt And Pepper, To Taste
Instructions
- 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 the butter is melted and the 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 pork chops. Delicious and simple! Serve with smashed new potatoes.
Cook Time
5M
Prep Time
PT10M
Yield
8
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