Pan Fried Pork Chops
Adapted from The Pioneer Woman. Perfect weeknight quick meal. Great with mashed potatoes.
Adapted from The Pioneer Woman. Perfect weeknight quick meal. Great with mashed potatoes.
- Carbohydrate 11.9021065739697 g
- Cholesterol 83.0128906266351 mg
- Fat 42.129139052801 g
- Fiber 0.440272539067916 g
- Protein 19.0304152719406 g
- Saturated Fat 11.1745613410306 g
- Serving Size 1 1 Serving (143g)
- Sodium 651.326083823971 mg
- Sugar 11.4618340349018 g
- Trans Fat 3.00643862087065 g
- Calories 507 calories
Step-by-step
- 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 about 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 pork chops.
Pan Fried Pork Chops: My Go-To Weeknight Dinner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Between work deadlines, carpools, and homework help, the last thing I want to spend my evenings doing is slaving over a hot stove. That's why I've developed a love affair with quick, easy recipes that don't compromise on flavor. This recipe for pan-fried pork chops is my absolute favorite weeknight go-to. It's incredibly simple, requiring minimal prep time and cleanup, yet delivers a satisfying and flavorful meal that the whole family loves. I usually serve these juicy pork chops with a side of creamy mashed potatoes and a simple green salad – a complete and balanced meal ready in under 30 minutes.
The beauty of this recipe lies in its versatility. Feel free to experiment with different seasonings to match your taste preferences. A dash of garlic powder, paprika, or even a sprinkle of Italian herbs can elevate the flavor profile. Sometimes, I even add a little bit of honey to the pan during the last minute of cooking for a sweet and savory kick. I’ve found that using very thin pork chops significantly reduces the cooking time, making this recipe even more convenient for busy weeknights. The thin cuts cook quickly and evenly, ensuring juicy, tender results every time. Plus, there’s minimal cleanup involved, which is always a plus after a long day at the office.
This recipe is also perfect for meal prepping. You can easily double or triple the recipe and store the cooked pork chops in the refrigerator for a quick and easy lunch or dinner later in the week. Simply reheat them in a skillet or microwave, and you’re good to go. This allows me to have several quick and healthy meals ready without spending hours in the kitchen. The leftovers also make for great additions to salads or sandwiches. I’ve even been known to use them to create a hearty and flavorful pork chop pasta dish. It really is the gift that keeps on giving! The possibilities are endless!
So, if you're looking for a delicious, simple, and time-saving weeknight meal, look no further. This pan-fried pork chop recipe is a winner, and I guarantee it will quickly become a staple in your own kitchen. The combination of crispy edges, juicy meat, and flavorful seasonings is simply irresistible. Give it a try, and I know you won't be disappointed. It's the kind of recipe that makes even the busiest weeknights feel a little bit more manageable and delicious.
Tips for Success:
- Ensure your pork chops are very thin for faster cooking time.
- Don't overcrowd the pan; cook the pork chops in batches to ensure even browning and cooking.
- Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
- Get creative with seasonings! Experiment with different herbs and spices to find your favorite flavor combination.
