Ah, pork chops—often overlooked yet they’re the unsung heroes of any dinner table. There’s something about the sizzle and the aroma that fills the kitchen, taking me back to those spontaneous summer barbecues with friends. These thin pork chops are like that favorite pair of shoes—reliable and always fitting, no matter the occasion.
Steps
- Mix flour, seasoned salt, cayenne pepper, and black pepper on a plate until well combined.
- Take thin bone-in pork chops and season one side with table salt and black pepper.
- Place the seasoned side of the pork chop on the flour mixture, then season the other side with salt and pepper.
- Coat the other side in flour, shake off excess, and set aside on a clean plate.
- Heat 1/2 cup canola oil and 2 tablespoons butter in a large skillet over medium heat until hot.
- Add three pork chops to the skillet and cook the first side for 2 to 3 minutes until golden brown.
- Flip the pork chops using tongs and cook the other side for 1 to 2 minutes until fully cooked.
- Transfer cooked pork chops to a paper towel-lined plate and repeat with remaining chops.
- For a side, microwave fork-poked new potatoes for five minutes until tender, then mash with butter, salt, and pepper. Serve with pork chops.
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Ingredients
- 1/2 cup all-purpose flour
- Seasoned salt (such as Lawry’s)
- Cayenne pepper, to taste
- Ground black pepper
- Thinly cut bone-in pork breakfast chops
- Table salt
- 1/2 cup canola oil
- 2 tablespoons butter
- Small new potatoes
- Additional butter, for potatoes
- Salt and pepper, for potatoes
FAQ
- What type of pork chops should I use for this recipe?
- The recipe calls for bone-in pork chops that are cut very thin. They are sometimes labeled as “Pork Breakfast Chops” or “Breakfast Pork Chops.” Look for the thinnest cut you can find with the bone still in.
- How should I season the pork chops?
- Season one side of the pork chops with table salt and ground black pepper. Once placed on the flour mixture, season the other side before coating with flour. No need for fancy peppercorns; basic ground black pepper works best.
- What oil should I use for frying the pork chops, and why?
- Use 1/2 cup of canola oil, as it helps achieve a nice golden brown color. Adding 2 tablespoons of butter to the oil enhances the flavor and helps with browning.
- How long should I cook the pork chops on each side?
- Cook the pork chops for 2 to 3 minutes on the first side until golden brown, then flip them and cook for another 1 to 2 minutes on the second side. Ensure the meat is fully cooked through, which is quick due to their thinness.
- Can I add any sides to this dish?
- Yes, you can quickly prepare a side of small new potatoes by microwaving them until tender, then mashing them with butter, salt, and pepper. Optionally, you could add bacon and chives for extra flavor.
Tips
- Season Efficiently: To save time, season only one side of the pork chop before placing it seasoned-side down into the flour mixture. Then season the other side before flipping it in the flour.
- Achieve Perfect Browning: Use a combination of canola oil and butter in the skillet. The butter not only adds flavor but also helps achieve a desirable golden-brown color on the pork chops.
- Monitor Cooking Time: Keep an eye on the edges of the pork chops while cooking. Aim for a golden-brown color before flipping, and ensure the meat is cooked through, which should only take a couple of minutes per side due to the thin cut.
- Quick Side Dish: For a simple and quick side, microwave small new potatoes until fork-tender, then mash them with butter, salt, and pepper for a hearty complement to the pork chops.
Equipment
- Large Nonstick Skillet
- Kitchen Tongs
- Fork (for stirring and poking potatoes, if not already available)
- Plates (if additional ones are needed beyond typical home supply)
