Fried Pork Chops
These crispy and flavorful fried pork chops are seasoned with a perfect balance of salt, pepper, and a touch of cayenne for some heat. Dredged in flour and pan-fried to a golden crisp, this Southern classic is easy to prepare and irresistibly delicious.
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Ingredients
- 1 teaspoon seasoned salt additional to taste
- 4 bone-in pork chops approximately 1/2 inch thick
- 1 teaspoon black pepper extra to taste
- 1 cup all-purpose flour
- 1/2 cup canola or vegetable oil enough to cover the bottom of the pan
- Cayenne pepper optional, to taste
- 2 tablespoons butter
Instructions
- Begin by seasoning both sides of the pork chops with seasoned salt and black pepper. Adjust the seasoning to taste.
- In a separate bowl, combine the flour with cayenne pepper (if using). Dredge each pork chop in the seasoned flour mixture, ensuring both sides are well coated. Set the coated chops aside.
- Heat the oil in a skillet over medium to medium-high heat. Add the butter, allowing it to melt and combine with the oil. Wait until the oil and butter are hot before proceeding.
- Place 2 to 3 pork chops into the skillet and cook for 4 to 5 minutes on the first side, ensuring they develop a golden crust. Flip the pork chops and cook for an additional 3 to 5 minutes on the other side, until they are thoroughly cooked and no longer pink inside.
- Once cooked, transfer the pork chops to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining pork chops.