Saturday, September 1, 2012

Fried Pork Chops

This recipe is a combination of Pioneer WomanStolen Moments, and my own modifications. Pioneer Woman's recipe was too bland, too basic. Also it doesnt require you to dredge the chops in cream/buttermilk before coating with flour, which I think is a really essential step. 1st off: it adds moisture to the chops and 2nd: it helps the coating stay on the chops. But I did think the cooking time was more accurate in pioneer woman's recipe. And my recipe (this new modified recipe) calls for boneless chops, whereas both of their recipes calls for bone in chops. I don't really see the point of using bone-in chops. Also I use my own Gravy Recipe. Its soooo Good.

Pan-Fried Pork Chops

4 boneless pork Loin chops
Salt & Pepper
1/2 cup whipping cream or buttermilk
1/2 cup Flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 T butter
Cheddar Cheese (optional)

Cut Fat off Pork Chops (just the side white part.) Season the pork chops on both sides with salt and pepper, to taste. Dip chops in Cream, making sure to coat both sides. In shallow dish; combine flour, 1/2 t salt, 1/2 t pepper, paprika, and garlic powder. Meanwhile heat butter and oil in skillet over medium heat. Dredge cream coated pork in the flour mixture. Add the coated chops to the hot skillet. Using tongs to turn, Cook chops 2 minutes per side. (I thought that 4 min total wouldn't be long enough, but if anything, I would have liked them cooked even less. There wasn't any pink whatsoever when I cut into the chop.) Serve pork chops with homemade Gravy (white sauce.) I actually melted a slice of cheese over my pork chop and then poured Gravy over the cheese topped pork chop. But I have to have cheese w/ everything.

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