We had thin cut pork chops for dinner tonight. I used a Ree Drummond (pioneer woman) recipe for inspiration. I did make a number of changes on this recipe. First for the flour I used 1/2 cup coconut flour and 1/2 cup almond flour. I used my own no-salt seasoning, a non-stick skillet with 1 tablespoon of olive oil and left out the butter all together. You need to watch your heat because the chops will burn if too high of temp is used. Even with all of those changes they came out very tender and were quick to make. We had a toss salad to go with the chops.
Simple, Pan-Fried Pork Chops
- Prep Time:10 Minutes
- Cook Time:5 Minutes
- 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
- 1 cup All-purpose Flour
- 1 teaspoon Seasoned Salt
- 1 teaspoon Black Pepper
- Cayenne Pepper To Taste
- 1/2 cup Canola Oil
- 1 Tablespoon Butter
- Extra Salt And Pepper, To Taste
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed new potatoes.