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Added May 03, 2010 | Recipe #422866
Showing 1-6 of 6
A must try!!! I mixed the seasonings in with the flour, adding Tony Chachere's and replacing a little red pepper with ground black pepper. DELISH!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Good thing to revisit pan-frying. As a farmer, this it the epitome of good ol' cooking. In moderation, this meal is wonderful! All aspects fell together, and I followed this exactly as written. There is no need to change anything, perfect seasoning, perfect timing on cooking, all which produced a truly succulent chop that was a joy to devour. Thanks for posting, this was a true treat from the past. And looking ahead in the future. Used my old iron skillet. Just wiped clean and I was done.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I never fry anything but an egg for the hubby on Sunday mornings for breakfast. But when he brought home the most beautiful center cut pork chops today, all he could say was "pan fried pork chops", over and over. The hubby knows this is my favorite place to come for recipes, so he actually came here and searched for recipes. When he found this one he said "This is IT!"<br/>I started with 4, 3/4 inch center cut chops. I made 2 double batches of the seasonings. I put one batch in the flour and used the other double batch to season the meat. Hubby and I both like well flavored meat and we love both paprika and cayenne. I used sea salt and fresh cracked black pepper. The garlic being doubled is a given. :) <br/><br/>I put about 1/2 cup of vegetable oil into my electric skillet, as it is big enough to hold all the chops at once vs. my smaller iron skillet. And since I've never fried a pork chop, it was going to make it easier to manage the temperature as well. I dredged each chop in the seasoned flour and placed it directly into the skillet, one at a time. I cooked each approx. 3 mins. on each side and then set on paper towels for another 8-10 mins. We are not gravy people (not to mention I felt guilty enough "frying" anything!), so we skipped the bacon/gravy steps, but who needed gravy? These chops were absolutely the best either of us had ever made or eaten. They were so juicy and so tender. I firmly believe the added spices into the flour and doubling them made these the hit they were for the both of us. Hubby couldn't stop raving about how good they really were and hasn't stopped patting himself on the back for being the "genius" who brought home the chops and found this recipe! Lol! It truly is a keeper recipe and I'll even make the "sacrifice" and fry a bit more often if it's this recipe! Thanks Alan!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Just terrific! First time in years that I've gotten pork chops "right".
Son said his chop was just about the best he's ever tasted. Thanks for posting this recipe, Alan.
The spice combination in this recipe is perfect. I had a 1 pound pork tenderloin that I sliced into about 1 inch thick steaks and that worked out perfect. Missed the flavor the bone adds but still a great flavor. We don't fry food very often, but when we do, we appreciate a great recipe and this one will be repeated at some point. Great southern comfort at its finest. thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (265 g)
Servings Per Recipe: 4