When you are craving a fried meal, pan fried foods has got to be the easiest and most efficient way of getting that done. Compared to deep frying, pan frying uses A LOT LESS oil, less time and less clean up. It wasn’t until I got older and started cooking on a daily basis that I learned how flour could literally change the flavor and texture on anything! Pan fried pork chops are tender in the inside and crispy on the outside. This recipe is great if you need to throw something together quick for the family.
Yields: 4 Servings Prep Time: 6 Minutes Cook Time: 16-18 Minutes
- 4 Pork Chops
- 1 Cup All-Purpose Flour
- 2 Tbsp. All-Purpose Seasoning
- 1 Tbsp. Parsley Flakes
- 1 1/2 tsp. Onion Powder
In a dish mix flour, all-purpose seasoning, parsley flakes and onion powder.
Coat pork chop completely and shake off excess flour.
*We do not want a heavy coat of flour like if you’re making fried chicken, you just need enough flour to create a crispy crust.
Place a large skillet over medium-high heat with a couple of tablespoons of oil.
Cook for about 7-9 minutes per side.
*Time can vary depending on the thickness of the pork chop. Just make sure the side cooking has a golden crust and the meat has lighten in color and not too pink!
Once they are cooked through, serve immediately and add a sprinkle of sea salt (optional).