This is a classic pork chop recipe. Flour, seasoning salt, and pepper, it doesn't really get much easier than that now does it? I love how sometimes recipes can be so simple. A while back I made two different types of pork chops for dinner, this one and another one I'll be posting soon. Why did I do that to myself you ask? Well, I'm not a huge pork chop fan, and I thought since I had some, I had better try two different ways to make it and see if I liked either one. Thankfully, we liked both! This one is the easier of the two, not that the other is harder, but there are more than 3 ingredients. If you're looking for that classic pork chop recipe, that isn't dry like the oven bag kind, then this is your pork chop. My husband liked it and I'm sure you will too!
Pan Fried Pork Chops
from The Pioneer Woman
3-4 Pork Chops (bone in and thin are recommended, I used a boneless chop.)
1/2 cup All-purpose Flour
1/2 teaspoon Seasoned Salt (I use Lawry's.)
1/2 teaspoon Black Pepper
Cayenne Pepper To Taste
1/4 cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste
Salt and pepper both sides of the pork chops. (I used Kosher salt and freshly ground black pepper for this step.)
Combine flour, seasoned salt, black pepper and cayenne pepper. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook pork chops, about 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) If you use thicker pork chops, it will take longer, and you may want to turn down the heat to prevent burning them. Remove to a plate and repeat with remaining pork chops.