Rub the chops on all sides with 1 tablespoon of oil.
Just put them on a plate until you are ready to fry. Let them cook and sizzle and cook and sizzle. Add pork chops to the skillet.
with a bunch of butter, salt, and pepper, then cut and smash ’em up so they’re nice and combined. I love the way you've cooked this. It’s just that if you had one of those, too, I’d feel much better about myself. Place the pork chops on a large plate or baking sheet. Now at this point, I usually adjust the heat to medium. Place pork chops in the melted butter of the medium-high skillet, cooking 2-3 minutes on each side. Let’s get down to basics, let’s get down to brass tacks, let’s get down to the nitty gritty…. Don't be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well. Have I told you lately how much I love your recipes?? Once they have seared on both side, take the temp from the middle of the pork chop. Just put them on a plate until you are ready to fry. FREE! When your stomach needs a warm meal, this dish is simple to make and ready to eat in less than half an hour. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites.
This is the smell of my mother's house. Pan-frying uses high, direct heat to cook. This is "hands down" my favorite way to eat pork chops! Remove to a plate and repeat with remaining pork chops. Home » main dishes » EASY PAN-FRIED PORK CHOPS, March 14, 2011 by Brandie @ The Country Cook 28 Comments.
So make a judgement call, if they are cooking too fast just turn it down a bit. Place flour into a large shallow dish. The pork chops look great and easy to throw together, which is always good for this mama of three! « Crock Pot Spicy Cheesy Spaghetti – Whatcha Crockin’ – Week 47, Crock Pot Easy Bake Potatoes – Whatcha Crockin’ – Week 48 ». With a paper towel, pat the pork chops until they are dry (it will help the flour stick better.). Let’s get down to business here. Get your oil started in the skillet (over medium high heat). Thanks for the great recipe!
How lucky you are to be so proxomate to "piggy central" and these pork chops are a fine illustration of your country cooking. Add the pork chops and seal the bag. Drain and pat the chops dry. Pork is much leaner than beef, with less marbling to keep the meat tender and moist. Don’t be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well.
Now at this point, I usually adjust the heat to medium. Set aside on a piece of wax paper or baking sheet. In a small bowl, combine garlic powder, paprika, salt and black pepper This could be why I can't remember the last time we ate pork in *our* house, but your recipe looks delish. So delicious and now my stomach is growling something fierce over this one!
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