Basic Pan-Fried Thin Pork Chops (No Egg)
photo by thuytnguyen85
- Ready In:
- Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
- (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
- Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
- Drain on paper towels and serve.
OMG. My mind is blown. Made this today and it was very easy and fast to make. My brother said it was very good. I added a little more seasoning. The one thing I would change is the cooking time. Mine were thin cut, so about 4 minutes each side. I loved it. Thank you so much. The no egg part was what I followed when I clicked on your recipe. Greetings from Virginia.
I've made these for years and they'rey husband's favorite way to eat pork chops. I simplify by putting the flour and seasoning (just salt, black pepper, and a little garlic powder) in a large zipper bag. I mix well, then drop in the damp chops and toss vto coat well. After all chops are done I put them in a warm oven to hold while I make a pan full of creamed gravy, which we like with the chops, rice or mashed potatoes, and bread or biscuits. Umm, umm!