South West Pan Fried Pork Chops Recipes

SOUTH WEST PAN FRIED PORK CHOPS

Steps:

• Rub the chops with seasoning and set aside.
• Beat eggs with sour cream.
• Dip the chops in eggwash.
• Coat with flour mixture, let"rest" on wire rack 5 to 6 minutes.
• Heat oil in heavy skillet.
• Fry chops 4 to 5 minutes each side.
• Plate up and serve with a dollop of very hot black bean/salsa topping.

SOUTHWESTERN PORK CHOPS

Steps:

• In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until a thermometer reads 160°. Using a slotted spoon, serve over rice. Sprinkle with cilantro if desired. Freeze option: Cool pork chop mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

OLD-FASHIONED PAN-FRIED PORK CHOPS

Steps:

• Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl. Place the flour in a shallow dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening). Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). Transfer to a plate and let rest for 10 minutes.
• Meanwhile, cook the chopped bacon in a large nonstick skillet over medium heat until the fat renders and the bacon is crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use. (if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon -- YUM!) Do NOT wipe out the pan!
• Add the oil to the fat in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
• Serve and enjoy!

SOUTHERN PAN FRIED PORK CHOPS

Steps:

• Wash pork chops, pat dry and season with salt and pepper to taste.
• In a large skillet, heat the oil - medium high heat.
• Dredge chops in flour and shake of excess and sear in the heated oil - cook for about 1 minute per side to brown.
• Remove chops from skillet and place on a brown paper bag to absorb excess oil.
• Turn skillet to medium low and add onion and garlic to the pan. Cook for about 2 minutes to soften the onion and then add chops back to the skillet.
• Cover with 1/4 cup water and put a lid on the skillet and steam the chops for about 20 minutes.

SOUTHWEST PORK CHOPS

Steps:

• In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
• Serve topped with remaining marinade and garnished with avocado and cilantro.