Wednesday, December 12, 2012

Pan Fried Pork Chops





Tonight was a good ol' down home country cookin' dinner. Kevin has been so patient lately with my soups and casseroles, so I decided to give him just a great casual but comfort food kind of meal. 

"Men need meat", he always tells me that. I sometimes think that he feels women would be happy in a meatless world. Ppfffttt forget that. I mean I know there are plenty of women (and men) that live a meatless lifestyle and are very happy with it. But has he met me? I  mean really? Almost 5 years. WOW. Tsk tsk Kevin!

I love a good steak just like he does, but he has been asking for pork chops lately and I knew as soon as he said that, I wanted to make pork chop the way my Mom used to make them. Is it the healthiest way? Nope, but hey all things in moderation right? We rarely eat fried food so this night I was going for the gusto to make my tummy and mind happy. Oh ya, Kevin's too hehe.


Now when he asks for pork chops he wants those big fatty pork chops that you used to be able to buy. Most of the stores I go to have trimmed the fat before the meat even hits the counter. There are a couple of butchers here in town but I just didn't feel like driving to be honest, so I used center cut boneless loin chops. I will say that if you can find some chops on the bone get them. Ask Michael Symon, he advocates cooking all meat on the bone. It helps keep the meat moister and adds flavor.

I have to say, bone in or out, these chops came out wonderful. Major flashbacks of my youth! We just paired them with my Spicy BBQ Baked Beans, but they would have been wonderful with some mashed potatoes and pan gravy!!



Get your dry ingredients all mixed up together.



You can tell I am not used to taking step by step photos because I started to flour the top before I could snap the pictures! Salt and pepper each side of your chop (I like lots of pepper as you can see) and then dredge them in the flour. One side..



Then the other. Make sure they are covered with the flour mix completely, then shake off the excess before putting them into the oil.



Add your chops to the oil, make sure it is hot first, medium-high heat. Let them cook until the edges begin to turn a nice golden brown. Time depends on the thickness of your chops.



Flip them over and admire how gorgeous they look while finishing up cooking the other side. I had a few oohs and ahhs from over my shoulder when I turned these babies over. Then plate them up and go to town!! I chose to have a little wine with mine.

Is frying pork chops the most complicated thing in the world? Nope, but they are a quick, easy, and oh so satisfying way to make your tummy happy!



Pan Fried Pork Chops

1/2 to 2/3 cup oil (whatever your favorite frying oil. Peanut, canola, etc.)
2 tablespoons butter
4 pork chops (bone in if available)
2 cups All-purpose flour
2 tablespoons seasoned salt
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper (we like a bit of heat but it is optional of course)


Season each side of your pork chops with salt and pepper. 

In a shallow dish combine the flour, seasoned salt, black pepper, garlic powder, and cayenne pepper. Stir with a fork or whisk to combine. 

Add oil to a skillet (I used my cast iron) and heat over medium-high heat. Once the oil is hot, add the  butter (this helps with the browning process).

Dredge your chops in the flour mixture and add them carefully to the oil, making sure not to crowd them. They wont brown properly if they are crowded. 

Cook the pork chops on one side 2 to 4 minutes (depending on thickness). Then flip them over and finish up cooking.

Remove to a paper towel lined plate or pan and finish cooking the other chops.

ENJOY!!





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