Wednesday, November 30, 2011

Pan Fried Pork Chops

Let’s face it: There’s no right or wrong way to make pork chops. The bottom line, really, is to make sure they’re cooked all the way through (because unlike beef steaks, pork chops aren’t best served while on the verge of being raw in the middle. Some of us learned this the hard way in our earlier days – or was that just me?). As many of us tend to do after undercooking meat, I went to the other extreme and had to learn yet another hard truth: that pork chops don't need to be the texture of car tires, either. It is okay for them to be a little - just a little - pink in the center. Pale, light, "Congratulations on your Baby Girl" balloon pink.

Back to that “right way” thing: Pork chops can be baked, fried, braised, pan seared or method is really superior over another; it’s just a matter of preference. This recipe is technically most similar to fried pork chops, although if you shake off the excess flour enough so that the chops are only coated with a thin, thin dusting, it’s not entirely unlike pan seared pork chops either. These pork chops, like all pork chops, are great served with a dollop of homemade applesauce on top, or with heaps of homemade gravy. I give you:

Pan Fried Pork Chops

1 lb. (about 4) boneless pork chops
1 cup flour
2 tsp. seasoned salt
Oil for frying
2 tbs. butter

Place flour on a pie pan or plate. Immerse pork chops in flour and dredge to coat them. Remove pork chops, shake off excess flour and sprinkle with seasoned salt on both sides. Set pork chops aside. 

Cover a skillet with a shallow layer of oil and add butter, melting over medium high heat. When the butter is melted, place pork chops in skillet. Cook at medium high heat for five minutes on each side. Remove chops from skillet and serve immediately; reserve pan drippings for gravy if desired. 

Pork Chop Gravy
Reserved pan drippings in skillet
3 tbs. flour
1 cup beef stock 
Salt and pepper to taste

While pan drippings are still hot, add flour and stir to make a roux. When mixture is combined, quickly pour in stock. Cook and stir over high heat until thickened and bubbly. Reduce heat to low and simmer for two minutes, stirring to continue thickening. Taste to determine if salt and/or pepper is needed. Serve hot over pork chops.    

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