I hope everyone had a great Christmas!! Now that Christmas is over, everything is beginning to settle back down. The last of the gatherings are finishing up, the Christmas lights are coming down, the returning of gifts have begun and there's just one last party on New Year's Eve. Oh, we can't forget the sales that are still going on at department stores. They really want us to spend our money now don't they?
- For this particular recipe, I used thin pork chops because they cook quickly.
- I find some people suggest seasoning the flour instead of the meat. "WHY?" I say! Seasoning the meat ensures the MEAT IS SEASONED. Sure, you can season the flour but is the main star the flour? I think not. I chose not to season the flour for this recipe because the coating is so thin that seasoning the pork chop was good enough.
Pan Fried Pork Chops
Recipe by Me
6-8 Pork loin chops (thin)
1 cup all-purpose flour
~2 tsp salt
~1 tsp pepper
~2 tsp garlic powder
Extra salt, pepper and garlic powder
1/4 to 1/2 cup Vegetable/Canola oil
Season both sides of the pork loin chops evenly with the salt, pepper and garlic powder. Proceed to dredge each pork chop in the flour and set aside.
Heat the vegetable oil/canola oil in a large skillet on medium heat. Once the oil is heated, add in 2 to 3 pork chops depending on the size of the skillet. Cook the pork chops for about 3 to 4 minutes on each side until golden brown and no red/pink juice is seen on the pork chop. Set aside the cooked pork chops on a plate and repeat with the remaining pork chops.