Pan Fried Pork Chops

By Pattywak

Okay, people. Let’s get down to business here. Let’s get down to basics, let’s get down to brass tacks, let’s get down to the nitty gritty…

Let’s fry up some pork chops.

Okay, if rocket science were people, these pork chops would be…Antarctica. These are the simplest, most delightful little numbers—ready in 5 to 10 minutes, flavorful, and exceedingly man-pleasing.

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.

Delicious and simple! Serve with smashed new potatoes