Dash of Hang
Pan-Fried Pork Chops
Oh boy, have I got an easy recipe for you guys! This will literally take ten minutes, including prep work. I can already hear some of you exhaling a sigh of relief. "Something we can cook after work during an episode of Jeopardy?" Yes, yes you can. Okay, so no one probably watches Jeopardy besides me, but you get the idea.
It's fast and easy, unlike tending to my garden. Tell me why grass is so darn hard to overturn? I've spent a total of 14 hours this weekend pulling out weeds and raking thatch. Not the mention the hours of research what thatch even is or the difference between a leaf rake and a tine rake. This new house I've been telling you guys about came with a front lawn...full of weeds and dead grass. So I've taken up the task of growing a new lawn with possibly a little stone footpath. Let me know what you guys think or if you have any ideas/tips of gardening/lawn maintenance.
What I'm really excited for in finishing this lawn is that I plan on growing some veggies and herbs. So many onions, thyme, tomatoes, cilantro, and so much more! Which means I'll have no excuse when it comes to cooking a variety of dishes. Fortunately, this recipe only requires dry spices and a trip to the butcher. I did accompany this dish with a salad and sauteed mushrooms, which turned out to be an excellent idea. Some other good pairings might be sauteed zucchini, pasta, or even rice. You can pretty much play around with the pairings based on what you have in your fridge.
When it comes to this recipe, most of you will have all the dry ingredients already in your pantry: salt, pepper, cayenne pepper, flour, and (my secret ingredient) OLD BAY. You don't need to include the Old Bay seasoning, but I personally think it adds a little extra flavoring to the pork chops. Now when it comes to the pork chops, I prefer thin cuts. Thin cuts are just so much easier to cook. I cooked this with both a thin cut and thick cut. The thick cut was a little difficult to tell when it fully cooked. Maybe I'll try using the sous vide next time.
**Note: I've tried this recipe with both canola oil + butter and coconut oil. I actually much prefer coconut oil. It's a lighter, healthy alternative and gives the pork chops an extra crispy exterior.
Let me know how this recipe works for you guys!
2 pork chops, thin cuts
A dash of salt
A dash of black pepper
1/4 c all-purpose flour
1 tsp black pepper
1 tsp salt
1 tsp cayenne pepper
1 tsp Old Bay seasoning
Sprinkle a dash of salt and pepper onto both sides of each pork chop. Set aside.
In a small, shallow bowl, mix together flour, black pepper, salt, cayenne pepper, and Old Bay seasoning until well combined.
Generously coat pork chops in the flour mixture.
Place 1 tbsp of coconut oil (or 1 tsp of canola oil, then 1 tsp of butter) in a pan/skillet over medium-high heat.
Place pork chops onto the pan for 3-5 minutes. Flip pork chops, and cook for 3-5 minutes.
Serve with your choice of sides. Enjoy!