Pan Fried Pork Chops

I'm very fortunate to live in a state that's official meat is ham. 

Who doesn't love a good pork product?

We have access to some good piggy around here. We like to eat pork pretty often (especially when I can get it on sale!). I love to make pork chops and this is hands down my favorite way to make them. It is so simple. Almost as simple as my Slow Cooker Pork Chops.

Ingredients:

4 boneless (or bone-in) pork chops

1/4 cup vegetable oil

2 tablespoons of butter

1/2 cup all-purpose flour

1 tablespoon corn starch

1 teaspoon lemon pepper seasoning

1/2 teaspoon cajun seasoning

salt and pepper to taste

Directions:

In a shallow bowl or dish, combine flour, corn starch, lemon pepper seasoning and cajun seasoning. Mix it all together until combined.
Get your oil started in the skillet (over medium high heat). You need it nice and hot.

With a paper towel, pat the pork chops until they are dry  (it will help the flour stick better.)  Sprinkle lightly with a bit of kosher salt and freshly ground black pepper. Don't be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well. 

Dredge the pork chops in the flour mixture (one at a time) and shake off excess flour. 
Just put them on a plate until you are ready to fry.

Once you got all the chops floured, add the two tablespoons of butter to the skillet and let it melt in the oil. This will help your chops brown and add a bit of flavor. Add pork chops to the skillet. Don't overcrowd the pan. If your skillet is small, you may need to only cook 2 at a time.

I like my cast iron skillet for this.

Now at this point, I usually adjust the heat to medium. My cast iron skillet does a good job of hanging onto heat and distributing it evenly. So make a judgement call, if they are cooking too fast just turn it down a bit. Cook for about 4-5 minutes on each side. Pork can dry out if you cook it too long so just monitor the progress and if you aren't sure about doneness, just poke them with a fork or knife and if the juices run clear then they are done.

Serve these right away with your favorite sides.

Cook's note: I use lemon pepper seasoning a lot. It is a great and versatile seasoning flavor and it's taste doesn't overshadow the meat it is flavoring. If you've never used it, you really should give it a whirl. It does not have a strong lemon flavoring as you might think. As for the cajun seasoning, use whatever brand is your favorite. I generally go with Slap Ya Mama but it isn't easy to find everywhere so go with what you got!

Enjoy!

Printable Recipe Here

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