I don’t cook pork chops very often. But when I do, I never know what to do with them. Its sad to see me in the kitchen staring at my pack of uncooked pork chops. They look back at me…helpless…wanting to be seasoned…cooked and consumed.
I’ve fried pork chops many times, baked them, slathered them in cream of whatever to give them more flavor, made pork fried rice a few times…even boiled them (gross…never do that…ever) and with all the different ways I’ve cooked pork chops, I still prefer to season them real good and fry them suckers up!
Its really easy and you don’t have to slave for hours or go through a hundred recipes to get the best tasting pork chop.
1. Start with some boneless or bone-in pork chops, make sure to pat them dry. Season them with some kosher or seasoned salt and pepper on both sides.
4. Dredge (coat) chops, individually, into seasoned flour mixture coating them entirely and shake off excess.
6. Serve right away and enjoy!
Pan-Fried Pork Chops
2 whole Center-cut, Thick Cut, Bone-in Pork Chops
½ cups All-purpose Flour
1 Tablespoon Corn Starch
2 teaspoons Kosher Salt, Plus More To Coat Chops
2 teaspoons Ground Black Pepper, Plus More To Coat Chops
½ teaspoons Garlic Powder
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper
¼ cups Vegetable Oil
2 Tablespoons Unsalted Butter
Pat chops dry and generously coat with kosher salt and ground black pepper.
Combine flour, corn starch, kosher salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
Heat oil over medium-high heat in a large skillet until hot. Add butter and let melt completely.
Dredge chops, individually, into seasoned flour mixture to coat the entire chop and then shake off excess. Add chops to the hot pan, being careful not to overcrowd. Cook 4–5 minutes per side or until golden brown.
Test the chop by poking with a fork to make sure the juices run clear.
Drain on a plate lined with paper towels. Serve immediately.
recipe source sweet pea chef