Friday, October 16, 2009

Pan-Fried Pork Chops

I'd planned to make an entirely different pork chop recipe, but it involved three cups of milk (can't have that anymore) and two hours of oven time, which I wasn't emotionally prepared for on a Monday. Sooooo, I took a leaf out of The Pioneer Woman's book and fried up some pork chops real quick. It was fast--20 minutes from the time I opened the fridge to the time I sat down--and delicious.

So anyway, here's what you need.

Thin pork chops
Seasoned salt
Red pepper
Salt & Pepper

Season the pork chops with salt and pepper.

On a plate, combine about a half a cup of flour and as much seasoned salt and red pepper as you can handle.

Heat a half cup of canola oil in a skillet over medium. Coat both sides of the chops in the flour and put them on a clean plate. Fry them three at a time for about three minutes on the first side and two minutes on the other side.

Remove to a paper-towel lined plate. Serve with applesauce. Eat them up! Yummmmm.

Mark approves.

Serves as many as you need it to.
Difficulty: 1
Takes 20 minutes.

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