Week 55, Recipe 3: 10-Minute Pan-Fried Pork Chops

NOTES

• Recipe and picture from www.thepionerwoman.com

INGREDIENTS

• very thin bone-in pork chops (breakfast chops) or thin slices of pork without bone
• 1 c. all-purpose flour
• 1 tsp seasoned salt
• 1 tsp black pepper
• pinch of cayenne pepper
• 1/2 c. canola oil
• 1 tbsp butter
• extra salt and pepper, to taste

DIRECTIONS

1. Rinse pork chops and pat dry with paper towel. Salt and pepper both sides of the pork chops.
2. In a shallow bowl, combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
3. Heat canola oil over medium to medium-high heat in a large skillet and add the butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side or until throughly cooked. If they are thin chops, they don't take long! (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.