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Pan-Fried Pork Chops

Source of Recipe

From "I Heart Soul Food" by Rosie Mayes


Recipe Introduction

"Pork chops are a staple of the soul food kitchen, but while the deep-fried thick-cut pork chops that my aunt Frances first taught me to make are dinner food, these thin-cut, lightly fried ones are 100 percent a breakfast food. They go with grits, eggs, maybe even some pancakes, depending on how you're feeling - much like you would have bacon or sausage on your plate. For these, you want to make sure you have thin-cut bone-in chops, because the bone helps keep a lot of that flavor in the meat while it's cooking, and the thinness means they're quick to cook and keeps them light enough for breakfast - a little goes a long way!"

List of Ingredients

◦  4 to 6 thin-cut bone-in pork chops (about 1½ pounds)
◦  2 Tbsp all-purpose flour
◦  2 tsp seasoning salt
◦  1 tsp onion powder
◦  ½ tsp ground black pepper
◦  ½ tsp paprika
◦  ¼ tsp cayenne pepper
◦  ¼ cup vegetable oil



Recipe

Place the pork chops on a baking sheet, then set to the side.

In a small bowl, combine the flour, salt, onion powder, black pepper, paprika, and cayenne. Mix well. Sprinkle the seasoned flour all over the pork chops. Be sure to get both sides.

Pour the vegetable oil into a large skillet over medium-high heat. Once the oil is hot, add the pork chops and fry each side for 5 to 7 minutes, or until golden brown. Remove from the pan, serve, and enjoy!


Makes 4 to 6 servings