Pan-fried Pork Chops

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Plate #1: Flour…seasoned salt (any seasoned salt will do; I use Lawry’s.)…cayenne pepper, if you’ve got the guts. Plenty of ground black pepper. Stir it together with a fork until it’s nice and combined.

Step 2

Plate #2: Pork Breakfast Chops, or Breakfast Pork Chops. Basically, these are bone-in pork chops that are cut extremely thin. There are as many different incarnations of “pork chops” as there are grains of sand in all the beaches of the world (hyperbole much?) but just look for the thinnest cut—bone still in—as you can find. Sprinkle each side with table salt…

Step 3

Next comes plenty of ground black pepper. Here’s the deal: I’m a lazy person. And as a lazy person, I just can’t be bothered with painstakingly seasoning both sides of every pork chop in a batch before moving forward. So I just season one side, then plop it, seasoned side down, onto the flour mixture.

Step 4

Then salt and pepper the other side. Flip it over and cover the other side in flour… Then shake off the excess flour…

Step 5

Now heat 1/2 cup canola oil in a large skillet, Add 2 tablespoons butter to the oil. This’ll help the pork chops achieve a nice golden brown color, and some added flavor too.

Step 6

Let the butter melt completely… Make sure the oil’s hot (medium heat), then add three pork chops to the skillet.

Step 7

Let them cook and sizzle and cook and sizzle. Cook on the first side for 2 to 3 minutes.

Step 8

I watch the edges of the pork chops; I want them to get pretty golden brown before I flip them over.

Step 9

Cook the second side for 1 to 2 minutes. You definitely want the meat done all the way through, but since they’re so thin it doesn’t take long!

Step 10

When they’re done, remove the pork chops to a paper towel-lined plate. Repeat with the other pork chops till they’re all done.

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