Prep 5 mins
Cook 30 mins
This recipe is my nanny's passed to my momma and then to me. I would just watch them in the kitchen as a child. Nothing was really ever measured, just a little of this and that.
- salt & pepper
- 1 -1 1⁄2 cup flour
- oil or lard
- 4 -10 mixed pork chops
- Put the flour, salt and pepper in a paper bag or ziplock bag.
- Put a couple of pork chops in and shake the bag well set aside.
- Heat the oil in a skillet when the oil is hot put the chops in and fry about 5 to 10 minutes on each side.
- Turn chops every 2 to 3 minutes.
- Place on paper towels to drain.
- I put them in a warm oven until they are all done.
I am not good at that getting the external crispy, and at the same time getting the inside cooked to temperature. I used this recipe but after browning the pork chops in a smokin' hot pan, I baked them in the oven at 375 for about 10-12 minutes. They were moist, juicy and wonderful!
I tried and liked them. Very simple. The only thing I did differently was first seasoned my chops with garlic and herb McCormick seasoning, then dipped each chop in milk (normally use buttermilk but did have so used 2%) the dredge in flour. Then fried. Served with mash potatoes and brocoli. Super Simple! Thanks for sharing
This is how we always cooked pork chops (and chicken) when I was growing up. Try using a bit of garlic powder and replace the regular salt with seasoned salt. Also, try sprinkling a little of the seasonings on the chops themselves, in addition to the flour. They are much better that way. Cooking these chops in a heavy cast iron skillet is the key to getting DELICIOUS results!