Luccass Pan Fried Pork Chops Recipes

PAN FRIED PORK CHOPS

Steps:

• 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.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

PAN FRIED PORK CHOPS

Steps:

• Rinse pork chops, pat dry and season both sides evenly with garlic powder, salt and pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops until bottom side is golden brown and seared about 1-2 minutes.
• Turn and cook on other side about 1-2 minutes before turning again. Repeat flipping the chops until they are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°, 8-10 minutes (cooking time will depend on thickness of chops).
• Once pork chops reach desired temperature, add butter and thyme and continue to cook for 2-3 minutes, spooning the butter on top of the pork chops as they continue to cook.
• Spoon the butter-sauce from the pan over the pork chops one last time and place on a serving plate.
• Let pork chops rest for 5 minutes on a plate tented with foil, then serve. (Letting them rest allows them to become fully tender and juicy!)

PAN-FRIED BREADED PORK CHOPS

Steps:

• Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
• Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
• Sprinkle flour generously over the chops on both sides, then shake off excess.
• Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
• Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
• Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
• Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
• Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.