Busy weekend for both of us. We were both in our respective states (Declan in PA, Erica in MD) visiting our families for Mother’s Day weekend. And yes, we each cooked our Moms breakfast for Mother’s Day! Declan made our French toast recipe and Erica made crepes which we still need to post! We both enjoyed our stays and are so grateful for our awesome Moms!
Anyway today’s recipe is easy, it’s too easy actually. It’s so easy you probably are going to get mad at us because you have all of this free time now and want to refine your culinary skills. Right? Nah you’re probably sitting back, relaxing, and letting your parents cook for you this summer.
Enough apologizing, food is food no matter how easy it is to make! We found this recipe on The Pioneer Woman’s blog. The good news is that you don’t need a ranch or a cowboy as a husband to make these lip smakin’ good chops in the pan!
By the way, the following are great side dishes for this main course:
Pan Fried Pork Chops
Who said pan fried pork chops are only for cowboys and cowgirls?! No seriously, who said that – we want to prove them wrong.
- Servings – 2
- Prep time – 5 minutes
- Cook time – 6 to 8 minutes
- 2 one inch thick bone-in pork chops
- 1 cup flour
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/2 teaspoon cayenne pepper (optional)
1. In a shallow plate, mix together the flour, pepper, seasoned salt and paprika (and cayenne if you are brave).
2. Dredge the pork chops in the flour mixture and make sure everything is evenly coated.
3. In a large pan, heat the oil and butter over medium-high heat. Once oil and butter are hot, add the chops to the pan and cook for 3 to 4 minutes a side or until golden brown on the outside. Check to make sure there is no pink in the middle.
4. Serve with your favorite side dish and enjoy!