Wednesday, 26 November 2014

Pan-Fried Pork Chops


Golly....... (am I the only one still to use this word?!) this recipe is not rocket science it's so simple I feel embarrassed to even blog about it....

But a well fried pork chop is one of my absolute favorite meals and it's a quick and easy dish to make for a mid-week evening meal.

Sometimes when you grill a chop it can become tough and dry so if the chops are a bit thin the best way to cook them is to fry them lightly in butter ( I can hear my arteries clanging as I write!)

Here's how I cook my chops and as usual with this sort of post no ingredients list or quantities just go by how you feel...


First off spoon about 2 tablespoons of flour onto a dinner size plate....


add about a teaspoon of pimenton.......


the same of mustard powder.......


and cracked black pepper.......


add a pinch of sea salt crystals and mix it all together ....


now, check over your chops - make sure there are no bone shards and trim up the fat if you wish - but leave a bit on them to keep the pork tender when cooking.....


Dust both sides of the chops in the flour mix and set aside - you can do the 'flour - egg -flour' coating if you wish but frankly life's too short so I don't bother.....


grab a heavy based non-stick pan or griddle and add a good slug of olive oil. Place over a medium to high heat and melt the butter....


When you've got it sizzling add your chops and cook for about 3 minutes each side....


Keep an eye on the heat and turn down to medium if you feel the butter will burn..


you obviously want them cooked all the way through but these guys are so thin it doesn't take long. When they are good and golden on both sides lift them out and place them on some kitchen paper to drain...

You can serve them with a salad, or chips, or buttered new potatoes or whatever you want really I served mine with some courgette noodles


Have an excellent Wednesday...the weekends in sight

Love Lizx