I firmly believe the added spices into the flour and doubling them made these the hit they were for the both of us. We use a favorite dry rub recipe of my fathers, which includes cumin, black pepper, coriander, sugar, and salt. We are not gravy people (not to mention I felt guilty enough "frying" anything!), so we skipped the bacon/gravy steps, but who needed gravy? These chops were absolutely the best either of us had ever made or eaten. on each side and then set on paper towels for another 8-10 mins. I dredged each chop in the seasoned flour and placed it directly into the skillet, one at a time. And since I've never fried a pork chop, it was going to make it easier to manage the temperature as well. :) I put about 1/2 cup of vegetable oil into my electric skillet, as it is big enough to hold all the chops at once vs.
Fried pork chops cracked#
I used sea salt and fresh cracked black pepper. Hubby and I both like well flavored meat and we love both paprika and cayenne. I put one batch in the flour and used the other double batch to season the meat. I made 2 double batches of the seasonings. When he found this one he said "This is IT!"I started with 4, 3/4 inch center cut chops. The hubby knows this is my favorite place to come for recipes, so he actually came here and searched for recipes. But when he brought home the most beautiful center cut pork chops today, all he could say was "pan fried pork chops", over and over. I never fry anything but an egg for the hubby on Sunday mornings for breakfast.
Cook the chops until well browned, 3 to 4 minutes per side. The meat will drop the temperature of the oil so keep it as close to 350 degrees as possible. Return the chops to the flour dish and turn to coat. Add the oil to the fat in the pan and heat over medium-high heat until just smoking.
(if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon - YUM!) Do NOT wipe out the pan! using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use.
Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). 1 While the pork rests, make the pan sauce. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening).
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