June 22, 2012

Crispy Chops

Felt like making my man an extra manly dinner the other night so I went for it with this really easy to make meal.

Pan Fried Bone-In Pork Chop and Iceberg Salad

Get some juicy, thick pork chops on the bone from the butcher. I like to make sure they have a good amount of fat around the edges.. tastes sooo good when it gets a bit crispy and crunchy.

Optional Step...Soak the chops in melted butter for about an hour before you fry them up.

Heat a few tabolespoons of butter in a frying pan over medium high heat until it is completely melted.

Coat both sides of the chops in flour, sea salt and black pepper and add them to the sizzling butter in the frying pan.

Depending on the thickness of the chop (the one's I cooked were a little over an inch thick and I fried 'em for about 5 minutes on each side), fry each side until the flour. salt and pepper coated chops have a nice crispy brown surface.

Remove the chops from the pan and let them rest for three or four minutes to seal in the delicious juices.

While the chops rest, prepare a simple salad of chopped iceberg lettuce, crunchy celery and crumbled bacon tossed with red wine vinaigrette.

Add your super flavorful pork chops to the plate and you're good to go!

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