Pan Fried Pork Chops Recipe

5      Reviews by:    Priester Harrison   Pan Fried Pork Chops Recipe uses huge bone-in pork chops which are coated with a flour mixture with herbs and spices and then pan fries the chops to create this delicious and wonderfully tasty pork chop recipe. Food Category:    Pork Cuisine Origin:    Southern    Servings:4 Nutrition facts:436 calories27.2 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   12 Minutes Total Time:   32 Minutes

INGREDIENTS

• 4 pork chops, bone-in, 3/4 inch thick, 8 oz. each
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon oregano
• 1/2 teaspoon tarragon
• 1/2 teaspoon parsley
• 1/4 teaspoon thyme
• 1/2 teaspoon dried chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon celery salt
• 2 cups vegetable oil

DIRECTIONS

• Place a very large skillet over medium-high heat. When skillet is hot, add the vegetable oil. If skillet is not large enough to hold all of the pork chops, cook them in two batches, two chops at a time. Hold cooked batch in a warm oven if necessary while second batch cooks. If cooking in batches, cut down on amount of oil. Chops should have oil about 1/3 of the way up their sides.
• While the skillet and oil is heating, mix all ingredients, except pork chops, together well. Pour the flour mixture into a plastic or paper bag.
• Place the chops, one at a time, into the bag with the flour mixture and toss to coat each chop well. Place chops on a plate without over lapping the chops.
• Ideally, use a thermometer to heat the oil to 350°F. If a thermometer is not available, drop a little of the flour mixture into the hot oil. When the flour sizzles when place in the oil it is hot enough. Carefully place the chops into the hot oil, move each chop just slightly and cook for 5 minutes. Turn the chops over and cook for another 5 minutes. Flip the chops and cook for 2 minutes more. Check the chops with the thermometer for 170°F or more. If no thermometer, cut the center of the chops to check for doneness.

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