Fried Pork Chops Recipe – How to Make Fried Pork Chops

Fried Pork Chops Recipe – How to Make Fried Pork Chops

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Well, if rocket science were people, these pork chops would be… Antarctica. These are the simplest, most fun little numbers – ready in 5 to 10 minutes, delicious, and simple excellent Please man. Again, I do not intend to be an insult to the feminist movement with statements like this. I happen to be an angry feminist. I believe in raising my daughters to be creative, confident women who will find equal satisfaction standing on their own two feet or raising a family with a man, if he’s the right one. I believe in equal opportunities between men and women, and I believe that women can do anything that men can do.

Except for those lumberjack things. That would be very difficult.

I also believe that a woman can be strong and independent while also deriving happiness from watching a big smile spread across her husband’s face when he bites into something he finds delicious.

I am a woman.
Hear me roar.
But my husband’s tastes
I can’t ignore.
And if you prepare pork chops, it will melt…

Or something like that.

Lord, can I write the worst home recipes. I should be fired.

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Plate No. 1: Flour… Seasoned salt (any seasoned salt will do; I use Lowry’s salt…)… Cayenne pepper, if you’re feeling brave.

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A large amount of ground black pepper.

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Stir it together with a fork until nice and combined.

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Plate No. 2: Pork chops for breakfast, or pork chops for breakfast. Basically, these are bone-in pork chops that are sliced ​​very thin. There are as many different incarnations of the ‘pork chop’ as grains of sand on all the beaches of the world (exaggerated much?) but just look for the thinnest piece – still the bone – as you can find. Sprinkle table salt on each side…

(I usually use kosher salt to season meats, but pork chops work great for that.)

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Next comes plenty of ground black pepper.

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Again: freshly ground tri-color peppercorns won’t do the trick here. We need black dust in the can.

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Here’s the deal: I’m a lazy person. As a lazy person, I can’t be bothered to season both sides of each piece of pork at once before moving forward. So I season only one side, then place it, seasoned side down, on the flour mixture.

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Then salt and pepper on the other side.

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Flip it over and cover it on the other side with flour…

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Then shake off the excess flour…

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And put them on a clean plate, which I think it will be at this point Plate No. 3 Or plate number 33 or plate number 3333333 or something like that.

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Now heat ½ cup of canola oil in a large frying pan, preferably a non-stick frying pan that has lost much of its non-stick coating.

Not real. I don’t recommend that. It’s just that if you had one of these too, I’d feel a lot better about myself.

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Add 2 tablespoons butter to the oil. This will help the pork chops get a nice golden brown color, with some added flavor as well.

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Let the butter melt completely…

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Make sure the oil is hot (medium heat), then add three pork slices to the pan.

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Let them cook and sizzle and then let them cook and sizzle. Cook on the first side for 2 to 3 minutes.

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I watch the edges of the pork chops. I want them to get a nice golden brown color before I flip them.

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Then flip it! I use clean tongs for this, because raw pork bothers me when I walk out the door.

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Cook the second side for 1 to 2 minutes. Of course, you want the meat to be fully cooked, but since it’s so tender, it won’t take long!

When done, remove the pork chops to a plate lined with paper towels. Repeat with the other pork chops until all are finished.

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In line with I don’t want to stress myself tonight Dinner theme, violently grabbing a handful of new baby potatoes. Prick them with a fork a few times, then nuke them for five minutes (until fork tender.) Throw them on a large plate (Plate No. 4?) with a bunch of butter, salt, and pepper, then chop them up and crush them until they’re nice and combined. Then serve

And sure, you could add some bacon and chives…but that would take more energy than I’m willing to expend.

The food is brown, hot, and lots of it. This is the best I can do tonight.

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