Really Eating

Pioneer Woman Pan Fried Pork Chops

Posted in Recipes by Bethany on February 3, 2011

I’m on a Pioneer Woman roll! To be honest, I don’t love all of her recipes, but I can usually tell by the ingredient list if Bryan and I will enjoy it or not. Of the recipes we’ve tried, this is one of our favorites. It’s not necessarily the best for you (anything with “fried” in the title can’t be that good for you) but it’s pretty simple and when accompanied by a lot of vegetable sides… I can enjoy it with a clean conscience.

As a disclaimer, preparing this dish generates a lot of dishes… so plan on running the dishwasher, if you have one. If not, borrow someone else’s. Tongs are also a handy tool to have around… and two pairs of tongs are better than one!

Another disclaimer, I never seem to catch this particular cut of pork chops on sale. They’re usually something like $4.99-5.99/lb, which is pretty dang expensive for grocery store meat. To compare, chicken is often on sale for $0.99-1.99/lb and ground beef $1.49-1.99. Expensive, right? On the rare occasion I do see it on sale, I’ll grab more than a few packages and throw them in some freezer Ziploc bags for later.

Recipes & photos here: Pioneer Woman Pan Fried Pork Chops

Ingredients

  • 4 pieces Thin Bone-in Pork Chops
  • 3/4 cups All-purpose Flour
  • 1 teaspoon Seasoned Salt (Lawry’s)
  • 1 teaspoon Black Pepper
  • Cayenne Pepper To Taste
  • ½ cups Canola Oil
  • 1 Tablespoon Butter
  • Extra Salt And Pepper, To Taste

Directions

Rinse pork chops (I do it because the PW says to). Salt and pepper both sides of the pork chops (Plate #1).

Combine all dry ingredients with a fork (Plate #2). Dredge each side of the pork chops in the flour mixture, then set aside on a plate (Plate #3).

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.) NOTE: thickness of pork chops will vary depending on where you buy em from, so give them a cut to make sure they’re cooked all the way through.

Remove to a paper towel-lined plate (Plate #4) and repeat with remaining pork chops.

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