Before I say anything about this recipe, let me say this: There is really no good way to photograph a pile of porkchops. The original recipe came from The Pioneer Woman but since I’m known to not follow recipes exactly it should be noted that the only thing I actually measured was the flour.
- 7 or 8 thin pork chops
- 1 cup Flour
- 1 teaspoon Seasoned Salt
- 1 teaspoon Black Pepper
- ½ cup Canola Oil
- 1 Tablespoon Butter
- Extra Salt And Pepper, To Taste
Rinse pork chops. 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 porch chops.
These were really amazing the day off because the coating was nice and crispy. They were less amazing the next day because the coating was no longer so nice and crispy. In hindsight I should have warmed them up on the stove instead of in the microwave.
Will I be making this recipe again? Yes.