Ingredients: |
Ingredients: 4 boneless or bone in pork chops, about ¾ - 1 inch thick
½ cup all purpose flour
1 Tbsp. cornstarch (for a crispier coating)
1 tsp. paprika (or other seasoning like garlic, powder, Italian seasoning or Cajun seasoning) (i used smoked paprika)
1 tsp. salt
½ tsp. black pepper
2 Tbsp vegetable oil
2 Tbsp butter
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Directions: |
Directions:Remove thawed pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes to help them cook evenly.
Pat the chops completely dry with paper towels.
Flour coating:
In a shallow dish combine flour, cornstarch, salt, pepper and paprika (other seasonings) Mixing until well combined.
Cooking:
Dredge the pork chops in the flour mixture, shaking off the excess. Place them on a plate.
Heat a large cast iron or heavy bottom skillet over medium high heat. Add the vegetable oil to the pan. Once the oil shimmers add the butter and let it melt.
Add the pork chops to the hot skillet, be careful not to overcrowd the pan.
Sear the chops for 3 - 5 minutes per side, until golden brown and cooked through. For thicker chops it may take 5-6 minutes per side,
Check the temperature with an instant read thermometer to ensure they are done. For tender and juicy results the internal temperature should reach 145ºF.
Let the chops rest on a plate for about 5 minutes before serving to allow the juices to redistributek, keeping the meat moist. |
This recipe for Pan fried pork chops is from