Pork chops have been a staple in our house for the past few years. This is due to stockshows and pigs. We always have one that we feed out and process.
This translates to a million different ways to cook pork chops. I’ve baked them, fried them, grilled them and more. I’ve tried all the spices in our cabinet and a combination. But, I always come back to this easy, pan fried method.
Full disclosure: I also love them on the grill but we are always out of propane for one reason or another. So I end up frying them! Yum yum!!
4 pork chops
1 cup flour
Vegetable or canola oil
- Heat oil in a large frying pan. Use a medium heat or a 5-6 on an electric stove.
- Salt and pepper both sides of the chop.
- Lightly flour on each side.
- Drop into oil. The oil doesn’t need to totally cover the chops. But it needs to be enough to coat one side and reach almost over it.
- Fry for 5-7 minutes depending on thickness. Then, flip and cook the other side.
- Remove and put on a plate covered in paper towels.
Yes, I know these are a little fatty! That is a direct result of letting our hog get a little to large.
Salt and pepper both sides. Coat in flour.
Drop them into hot grease. If the grease isn’t hot, your flour/coating will not crisp up properly.
Everyone worries about getting pork done all the way through. This results in most people overlooking them. Pork chops are relatively thin and don’t take long to cook.
They are best served with white gravy! See my step-step recipe to make gravy here.
What is your favorite way to eat pork chops? Let me know!