Sunday, March 9, 2014

Pan-Fried Pork Chops

Do you ever get stuck in a really unhealthy nonstop eating binge? Moments when you make, shall we say, unsavory eating choices and just can't stop making bad choice after bad choice or more importantly, just can't stop eating no matter what you're eating, because you just need to crunch or gnaw on something? Yeah, that's me for the last hour. Make that eight hours. Six saltine crackers with butter, coconut popsicle, bread with butter, more crackers, chocolate covered potato chips....and the list goes on....cheeseburger for lunch, leftover Pozole Rojo for second lunch (more to come on that post soon - one of the BEST recipes I've made in a while), but I started with such healthy intentions today eating oatmeal and a hard boiled egg for breakfast, I even threw out the yolk!  Here I am attempting to stop eating by talking about food. I'm thinking this is a smart strategy. Talking about Pan-Fried Pork Chops is going to help me out of this rut because these pork chops were so yummy! The kids loved um, the husband loved um, and the leftovers made the best pork stew you're ever going to have (again, the Pozole Rojo that I swear I'm going to get up reeeeeal soon)! Pahh-romise! But you gotta make these chops first!

Get out some flour, a palmful of paprika - preferably the smoky kind - dried thyme, granulated garlic and onion powder. Now joosh that around in a shallow dish. Now, salt and pepper your chops on      both sides, then dredge in the jooshed flour. Side note: My computer and I just had a fight on the word 'joosh'. No! It's not Josh! 
Back to the chops, heat up some olive oil and butter in a preferably cast-iron skillet on medium high heat. Fry your chops for about 5-7 minutes on one side. 
Then flip them over and continue cooking. They take about 12-15 minutes. I ended up putting mine into a 350ºF degree oven to finish cooking and to keep them warm. 

I hope this can be a quick weeknight meal for you this week! 

Make it a good one! 


Pan-Fried Pork Chops

3/4 cup all-purpose flour
1 tablespoon smoked paprika
1/4 teaspoon dried thyme leaves
1/4 teaspoon granulated onion powder
1/8 teaspoon granulated garlic powder
6 bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons butter, divided

In a shallow dish combine flour, smoked paprika, dried thyme, onion and garlic powder. 

Season pork chops liberally with kosher salt and freshly ground black pepper on both sides. Dredge pork chops in flour mixture on both sides, shaking off any excess flour. Set aside. 

Over moderate heat, warm 1 tablespoon olive oil and 1 tablespoon butter in a large (preferably) cast iron skillet. Working in batches fry the pork chops 5-7 minutes per side, adding remaining olive oil and butter for second batch. Move to a 350ºF preheated oven to finish cooking and keep warm until ready to serve.



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