If you are curious, among my other favorites to use with pan-fried pork chops are coriander, marjoram, cumin, ginger, rosemary and caraway. Sometimes I like to change things up and use other spices but always seem to come back to the basic mix of salt, pepper, garlic and onion. But I like adding some granulated garlic and powdered onion as well as they add a lot of nice flavor. That’s why I like to add minimal seasonings to these pan-fried pork chops. Extra-virgin olive oil, for shallow frying. Dip each pork chop in the flour mixture, coating both sides. Heat oil (about ¾ deep) over medium-high in a cast-iron skillet. If your seasoning blend doesnt contain salt and pepper, you will want to season your pork with celtic sea salt and freshly cracked pepper. If you give pork chops a good sear they will acquire a lot of color and flavor as a result of Maillard reaction. 4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total). Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾ thick. However, braising, stewing or slow cooking doesn’t work well at all. In another bowl beat the egg, water and buttermilk together. For cuts like this higher heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best. Ingredients 4-6 Bone In or Boneless Pork Chops 2 c all purpose Flour 1/2 tsp Salt 1/4 tsp Black Pepper 1 tsp Paprika 1/4 tsp Onion Powder 1 Egg 1/4 c Buttermilk 2 tsp Water Vegetable Oil for frying In one bowl combine flour, salt, pepper, paprika, and onion powder. Unlike fattier cuts of pork, pork loin doesn’t have fat pockets to keep it moist during cooking. Pork chops are just like steaks – the quicker you brown them and get them off the heat, the better they will be. Unless you are roasting the whole loin, cooking should be done in a matter of minutes. Quick cooking works the best for all cuts of pork loin. This is the best way to cook pork chops if you ask me. Place a large cast iron pan on medium-high heat. Then rub in the seasoning mixture evenly on all sides. (If your pork chops is brined, you can omit the salt.) Rub the chops on all sides with 1 tablespoon olive oil. You will likely need to reduce the cooking time for pan fried boneless pork chops. In a small bowl, mix garlic powder, paprika, salt and black pepper. This recipe calls for bone-in pork chops, but you can also use thick-cut boneless pork chops. All you need to do is sprinkle the chops with some salt, pepper and maybe some other seasonings if you feel like it, then quickly fry them over fairly high heat. While the thick-cut bone-in chops require about 7-10 minutes per side, some smaller, thinner pork chops will be done cooking in as little as 3-5 minutes per side. It’s low carb, or practically zero carb and fat is kept at a minimum. This recipe is also one of the healthiest pork chop recipes. In our family we like to try different ways of preparing pork chops, like the Southern Fried Pork Chops, Broiled Pork Chops or Smothered Pork Chops, but simple salt and pepper pan-fried boneless pork chops are our favorite by far.
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