Pan fried pork chop
Pan fried pork chop

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pan fried pork chop. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pan fried pork chop is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Pan fried pork chop is something that I’ve loved my entire life.

Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pan fried pork chop using 4 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pan fried pork chop:
  1. Get 1 kg pork chops
  2. Prepare 2 TSP lamb rub
  3. Get To taste Benny spice
  4. Take 2 TBS olive oil

Cooked right, pork chops are tender, juicy and full of flavor. Tips: extra steps to take the tenderness to a new level. Pork is much leaner than beef, with less marbling to keep the meat tender and moist. For pan-frying — and to avoid dry pork chops — buy thick, bone-in rib chops.

Steps to make Pan fried pork chop:
  1. Pour oil in a pan and let them warm once they are warm be ready to fry the pork chop
  2. In a bowl those chops must be spiced with Benny and lamb rub then fry on each side until they are cooked
  3. Onc cooked remove them and place them aside and finish them by grilling in the oven for 10minutes
  4. Preheat your oven 180 degrees Celsius
  5. Then place the meat on the baking tray or take that pan and drain oil and grill for those few minutes and serve once it's done.

These pork chops have more fat and connective tissue around the bone to keep the pork chops moist and prevent overcooking. Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess. Using tongs, gently lower the chops into the deep skillet in batches if necessary. Transfer chops to a paper towel-lined pate to drain.

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