Fried Pork Chops

Mix 1 cup flour with 1 teaspoons season salt and 1 teaspoon fresh ground black pepper.

Rinse the chops and pat dry.  Sprinkle both sides with salt and fresh ground pepper.

Dredge your chops in the flour, shaking off excess, and set a side.

Ready to meet the frying pan...here is where I get nervous.

In a nonstick skillet heat 1/2 cup canola oil and 1 tablespoon of butter over medium to medium-high heat.  Cooking pork chops in batches, cook on first side for 3 to 5 minutes...until the sides begin to get golden and when you peak it is nice and golden brown on the bottom.  Turn chops and cook another 2 to 3 minutes, this will depend on the thickness of the chops, but you do not want any pink juices to remain.

Once you think you won't kill anyone with raw meat, remove from the pan and place on paper towel lined plate and cover with foil until remaining batches are done.

PAN-FRIED PORK CHOPS
Give credit where credit is due, thank you Pioneer Woman.

• 7 to 8 very thin bone in pork chops
• 1 cup flour
• 1 t. Season Salt
• 1 t. black pepper
• 1/2 c. canola oil
• 1 T. butter
• Salt and pepper to taste

Rinse and pat dry pork chops. Sprinkle with salt and pepper to taste. Dredge in a mixture of flour, Season Salt and pepper. Shake off excess and set aside.  Heat oil and butter over medium-high heat in a nonstick frying pan. When oil is hot place 3 chops in the pan. Fry for 3 to 5 minutes, until edges start to turn golden and a peak at the underside is golden brown as well.  (Cooking times will vary depending on the thickness of the chops...this is where you will have to use your own discretion.)

Flip chops and cook another 2 to 4 minutes, until no pick juices remain. Remove to a paper towel lined plate and cover with foil to keep warm while you cook the remaining chops.  Serve with your favorite sides or with eggs.

Please see Tasty Tuesday for more yummy ideas!