17 de mayo de 2017

Pan Fried Pork Chops RECIPE FOR TODAY

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Pan Fried Pork Chops
from The Pioneer Woman

3-4 Pork Chops (bone in and thin are recommended, I used a boneless chop.)
1/2 cup All-purpose Flour
1/2 teaspoon Seasoned Salt (I use Lawry's.)
1/2 teaspoon Black Pepper
Cayenne Pepper To Taste
1/4 cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste

Salt and pepper both sides of the pork chops. (I used Kosher salt and freshly ground black pepper for this step.)

Combine flour, seasoned salt, black pepper and cayenne pepper. 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 pork chops, about 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) If you use thicker pork chops, it will take longer, and you may want to turn down the heat to prevent burning them. Remove to a plate and repeat with remaining pork chops.

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