South West Pan Fried Pork Chops Recipes

OLD-FASHIONED PAN-FRIED PORK CHOPS

Old-Fashioned Pan-Fried Pork Chops image

I thought it was time to revisit on old-fashioned cooking method: Pan Frying. Is it time to bring it back? Go into any of the wonderful family-style restaurants in the South and order a pan-fried pork chop, and you are served a thing of beauty. For some reason, this no-fuss, easy method has fallen out of favor with home cooks (maybe because most recipes are so vague..."Season pork chop, cook in frying oil until done".) Follow my instructions and you will yield a beautifully browned, moist chop...serve with Macaroni & Cheese and some greens, and you will have a fast, old-fashioned weeknight supper.:)

Provided by Alan in SW Florida

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (ground red pepper)
1 cup unbleached all-purpose flour
4 bone-in-rib pork chops (chops between 3/4 and 1 inch are best for this recipe) or 4 center-cut pork chops, about 3/4-inch thick (chops between 3/4 and 1 inch are best for this recipe)
3 slices bacon, chopped
1/2 cup vegetable oil

Steps:

Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl. Place the flour in a shallow dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening). Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). Transfer to a plate and let rest for 10 minutes.
Meanwhile, cook the chopped bacon in a large nonstick skillet over medium heat until the fat renders and the bacon is crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use. (if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon -- YUM!) Do NOT wipe out the pan!
Add the oil to the fat in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
Serve and enjoy!

Nutrition Facts : Calories 724.9, Fat 48.3, SaturatedFat 10.4, Cholesterol 141.4, Sodium 451.5, Carbohydrate 24.9, Fiber 1.1, Sugar 0.1, Protein 45.4

SOUTHWESTERN PORK CHOPS

Southwestern Pork Chops image

This recipe came out of necessity! I love to cook but hate to grocery shop, and one day I found myself with nothing but some pork chops, canned black beans and canned tomatoes. This is the dish I came up with, and my husband loved it.-Vicki L. Blaine, Plymouth, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
2 tablespoons olive oil, divided
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (15 ounces) black beans, rinsed and drained
3/4 cup chicken broth
1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
4 bone-in pork loin chops(1/2 inch thick and 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
2 tablespoons minced fresh cilantro, optional

Steps:

In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 508 calories, Fat 25g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.

SOUTH WEST PAN FRIED PORK CHOPS

South West Pan Fried Pork Chops image

The are great with Tex Mex side dishes, or just a huge salad with Ranch dressing and cornbread. Bone-in chops are fine; just increase the cooking time a little and have a bit more "dry rub" on hand.Enjoy

Provided by chef blade

Categories Pork

Time 30m

Yield 6 chops, 3 serving(s)

Number Of Ingredients 17

Ingredients

6 boneless pork chops, 1/2 inch thick
1/2 cup olive oil
1 cup flour
1 cup yellow cornmeal
2 teaspoons ground thyme
1/2 teaspoon salt
1 teaspoon black pepper
2 eggs
1 cup sour cream
2 teaspoons turmeric
2 teaspoons chili powder
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder or 1 teaspoon onion
1/4 teaspoon cayenne pepper
1 (10 ounce) can black beans
1 cup favorite salsa, recipe

Steps:

Rub the chops with seasoning and set aside.
Beat eggs with sour cream.
Dip the chops in eggwash.
Coat with flour mixture, let"rest" on wire rack 5 to 6 minutes.
Heat oil in heavy skillet.
Fry chops 4 to 5 minutes each side.
Plate up and serve with a dollop of very hot black bean/salsa topping.

Nutrition Facts : Calories 1520.2, Fat 82.9, SaturatedFat 24.4, Cholesterol 411.8, Sodium 1627.5, Carbohydrate 91.4, Fiber 13.2, Sugar 6.1, Protein 101.3

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