What better way to usher in the official day-after-the-last-day-of-summer than with some rich, homestyle skillet fried pork chops. Be sure to give the cast iron skillet plenty of time to heat and dredge the chops in plenty of flour, salt & pepper. The smell and the sound when they hit the skillet can’t be beat. Mmmmmm!
Ingredients and Tools
- Center Cut Pork Chops (w/Bone), or Pork Loin Chops (Boneless)
- Gallon Zip Lock bag or other plastic bag
- 3/4 cup flour
- 2 Tblsps Salt (can be more/less)
- 1 Tblsp Pepper (can be more/less)
- Vegetable Oil
- Heat a cast iron skillet over medium heat. Add 1/4 cup of vegetable oil to the pan, enough to sauté, less is better. The chops will take up volume, so start with just enough to create a thin layer in the pan. You can always add more oil if you need it.
- While the pan is heating, create a Seasoned Flour mixture by combining the flour salt and pepper in the bag.
- Cut a slit through the fat at one inch intervals surrounding the edges of each pork chop. This wll prevent the chop from bowing as it sautes. Bowing will make the center of the chop lose contact with the pan.
- Toss each pork chop in the flour mixture in the bag so that each is coated with the flour.
- Increase the heat to between medium and medium-high. Once the pan and oil are hot, put the coated chops in the pan. If the oil starts to spatter violently, turn down the heat a little.
- Sauté first side until the tops are clearly wet and the edges start to whiten. Check the undersides. You want o get them brown, or dark brown depending on your taste. Carefl not to overcook or they will come out dry.
- Flip the chops over and saute until the tops are wet. If the amount of oil in the pan seems insufficient for good sauté action, just add some more.
- I suggest serving with ‘AL Sauce’ (A1 Steak Sauce), ketchup or apple sauce
- Don’t you DARE use soap on my cast iron skillet!
- I claim ALL the ‘burnedy’ ones!!! (Soap? What soap?)