Prep 10 mins
Cook 15 mins
My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips.
- 2 center-cut pork chops (bone-in)
- 2⁄3 cup vegetable oil (canola)
- 1⁄2 cup self-rising flour
- black pepper
- Generously coat salt, pepper and paprika on both sides of chops.
- Place flour into a plastic bag.
- Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.
- Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
- Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
- Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.
- Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.
These are very good. I've been frying pork chops for a while, but thought the idea of flipping them every few seconds sounded interesting. So I grabbed this recipe and it tasted wonderful. I think I could get the same results with a little less work...letting them cook a little longer on each side. I used the settings suggested by the chef, and found that my chops were still bleeding and raw after 3 flips, so I continued until I reached the appropriate goldness. The tenderness and seasoning were wonderful! Enjoyed this very much. Made for 2009 Favorites Tag.
I think the directions are a bit confusing as the chops wouldn't likely be done after flipping only 3 times. I had 4 chops so did it in two batches. The first batch I did as directed, flipping every 15 seconds or so. On the second batch I didn't flip until after a full minute. I must have flipped at least 7 times doing it at one minute intervals, maybe even more. The chops looked and tasted the same from each batch so I didn't detect a difference in the number of flips done per side. I felt that the chops needed a lot more seasoning, so would adjust that if I make this again. They did turn out tender and juicy though. Thank you for sharing your recipe.
OMG....these were SOOOOOOOOOO good!!! I made 4 chops & they turned out GREAT...so very moist & tender!!! Will DEFINATELY be making thse again!!! THANKS so much for sharing!!!