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PAN FRIED PORK CHOPS

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INGREDIENTS

PAN-FRIED PORK CHOPS

4 bone-in center-cut pork chops

Salt and freshly ground black pepper

½ cup flour

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon ground cayenne pepper

3 tablespoons unsalted butter

PAN SAUCE

½ cup white wine

½ cup low-sodium chicken broth

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

3 sprigs rosemary

3 sprigs thyme

 

DIRECTIONS

Remove the chops from the refrigerator 30 minutes prior to starting the recipe. Cover the chops with plastic wrap and pound a little bit with a meat mallet to tenderize them. Generously salt and pepper the pork chops on both sides.

Preheat oven to 225 degrees. In a wide, shallow bowl, whisk together the flour, onion powder, garlic powder, smoked paprika, and ground cayenne pepper. Dredge the pork chops into the flour.

Melt the butter in a large skillet over medium heat. Fry the chops until golden brown on both sides, about 2-3 minutes per side. Remove the chops to an ovenproof plate and place them in the oven.

Add the white wine to the skillet to deglaze the pan. Reduce the wine by half while scraping the bottom of the pan to remove the brown bits.

Add the low-sodium chicken broth, apple cider vinegar, brown sugar, rosemary, and thyme sprigs. Simmer for 2-3 minutes, and then serve the pan juices drizzled over the chops.

 

NOTES

For the best flavor, use bone-in center-cut pork chops.

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Use a wine that you enjoy drinking.

Pork chops are cooked through when the internal temperature reaches 145 degrees. An instant-read meat thermometer comes in handy for making sure you do not overcook the pork chops. When pork is overcooked, it becomes dry.

See also  Italian Chicken Pasta

Try other spices and seasonings like Cajun seasoning or Italian seasoning.

Do not cover the pork chops while in the oven. Covering them makes them steam a little, and then the breading is not as crisp.

These pork chops are also yummy with white gravy or onion gravy.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temp or in the microwave at reduced power.

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