9/14/2023 0 Comments Pan fried boneless pork chopsMake sure to leave some space between each chop so you don’t “crowd” them! (If you have a smaller pan, you may want cook them in a couple of different batches. Then dredge each pork chop in the seasoned flour mixture, making to thoroughly coat it on all sides. Pat each pork chop dry with a paper towel to remove some of the excess moisture. Season the flour liberally with kosher salt or your favorite seasoning salt. While the pan and oil are heating up, put the flour onto a plate. For perfectly done chops, always use a meat thermometer. They take only minutes to prepare The emphasis is on the great flavor of pork, so if you'd like more seasoning, go for it. Related: How to Season a Cast Iron Skillet Pan-Fried Pork Chops 4.8 (12) 9 Reviews 3 Photos Few things are as easy to prepare as these pan-fried boneless pork chops. Add enough olive oil to cover the bottom of the pan (about 1/4 cup or so, depending on the size of your pan.) Start preheating a cast-iron skillet on your stove over medium-high heat. It works wonderfully and tastes just as good! *Note: To make the recipe gluten free, just swap out the flour for gluten free baking mix. Keep these pork chops in mind the next time you need to get dinner on the table in a hurry! If your seasoning blend doesnt contain salt and pepper, you will want to season your pork with celtic sea salt and freshly cracked pepper. Feel free to cover the pan to prevent splattering. Gently flip pork chop (s) over and sear the other side for a few minutes until it releases from the pan. Add pork chop (s) and sear about 3 minutes, or until it releases without any effort when lifted with tongs. The whole family is sure to love them, so I’d suggest making a few extra servings! -)Īnd even though they do taste amazing, the best part about cooking thin, boneless pork chops might just be how quickly they cook! You only have to cook them for a few minutes on each side, which makes this a perfect recipe to make on busy weeknights. Heat olive oil in a heavy skillet on medium-high heat. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper. Set the chops aside to rest for 30 minutes. Pan-frying pork chops in a cast iron pan couldn’t be simpler to do, and they always turns out delicious! A little bit of flour and olive oil gives the pork a deliciously crispy coating, while the inside stays moist and tender. 1 Take the pork chops out of the refrigerator and season on both sides with salt we use just less than 1/4 teaspoon of fine salt per pork chop. I decided that the best way to cook my thin pork chops would be to pan-fry them. His ribs and pork tenderloin are both family favorites!) But those pork chops looked so enticing that I simply had to take them home with me! (My husband does cook pork on his smoker fairly regularly though. Even though my family loves pork, I don’t actually cook it all that often. While perusing their selection, a package of thin-cut boneless pork loin chops caught my eye. My local grocery store had a pretty excellent meat sale going on last week.
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