Pioneer Woman Pan Fried Pork Chops Recipe 45

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

PAN-FRIED PORK CHOPS

Steps:

• Rinse pork chops. (Yes, I rinse my pork chops. Please don't be hatin'.) Salt and pepper both sides of the pork chops.
• Combine all dry ingredients. 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 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops. Delicious and simple! Serve with smashed new potatoes.

PIONEER WOMAN PAN FRIED PORK CHOPS RECIPE - (4/5)

Steps:

• Salt and pepper both sides of the pork chops. Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.

PAN FRIED PORK CHOPS

Steps:

• Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
• For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
• For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
• Serve the pork chops with some collard greens and cornbread.