Friday, April 19, 2013

Food Friday - Pan Fried Pork Chops

Pan Fried Pork Chops
adapted from The Pioneer Woman

  I love "The Pioneer Woman".  Her recipes tend to be more "down home" and I have yet to try one that I haven't liked.  (What I would like more is to have her kitchen. . .or her entire house HA!).  This recipe earned rave reviews from my husband and he has already asked that I make it for his birthday . . . which is not until next February! (He doesn't know that I already have this planned for Father's Day so HE doesn't have to cook!)  I will say that he also loved what I served with it - corn and "homemade"mac and cheese which was just medium shell pasta, cooked per the directions, and then melt a quarter block of Velveeta into the hot noodles.  Soooo yummy! 


1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter


Salt and pepper both sides of the pork chops.

Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

Heat the canola oil over medium to medium-high heat. Add the 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. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops