Crispy Pan-Fried Pork Chops

The way these pork chops were described in Cook’s Country was mouth-watering and tantalizing, “Highly seasoned flour and given a quick fry i lots of sizzling fat…” The double dredged seasoned crust on the tender pork meat is really satisfying and will be a repeat in this household. This time around, we served these chops with a side of quinoa. I love the pop and texture of the quinoa and vegetables with the seasoned pork chop.

Adapted from Cook’s Country

Serves 4

  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 c ap flour
  • 4 bone in rib or center cut pork chops 3/4 and 1 inch thick
  • 1/2 cup vegetable oil

Combine garlic powder, paprika, salt, pepper in bowl. Place flour in dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Let rest for 10 minutes. Add oil to fat in pan and heat over medium-high until just smoking. Return chops to flour and turn to coat. Cook chops until well browned, 3-4 minutes per side.

Let rest for 10 minutes

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