Sometimes some of the most simple dishes are the best. Case in point, these pork chops from Pioneer Woman. The original recipe called for “Breakfast Pork Chops”, or thin bone-in pork chops, however I had boneless chops on hand which is what I wanted to use. After thining them out some I felt they were comprable to the original recipe. This recipe did not disappoint. The pork chops were flavorful, tender and juicy – not like the dry pork chops of back in the day.
Simple Pan Fried Pork Chops
Source: adapted from Pioneer Woman
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops) (I had boneless pork chops in the freezer to use up, but I thinned them out a bit for this recipe)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
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.) Remove to a plate and repeat with remaining pork chops.