Pan Fried Pork Chops

Pan Fried Pork Chops

I made this last night for dinner and it was delicious. They were the best pork chops that I have ever made so juicy and flavorfully. I served mine with jasmine rice and sauté cabbage.

Pan fried pork chop

 

Ingredients

  • 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
  • Smashed new potatoes, for serving

Directions

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.

Delicious and simple! Serve with smashed new potatoes.

2012 Ree Drummond, All Rights Reserved

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