Tuesday, May 21, 2013

Simple Skillet Pork Chops

Simple Skillet Pork Chops recipe by Barefeet In The Kitchen
You know those meals that you make and even though you are the one who cooked everything, you still can't believe it came out of your kitchen? These incredibly simple pork chops are that good. I have never been a fan of pork chops. In my experience, pork chops are typically dry, tough or bland and they simply don't interest me.

THESE pork chops? I'd put them up next to a great steak any day of the week. The pork chops were juicy, tender and flavorful and the whole family gave this meal two thumbs up! I served them with Hasselback Potatoes and Smoky Buttery Brussels Sprouts. It was a great dinner that took well under an hour to put together, even with baking the potatoes.

The only word of caution is to be very careful not to overcook the pork chops. I cut one of the chops too thin and as a result it cooked about a minute too long, compared to the rest of the others. Still, good, but not nearly as amazing. It took just 3 minutes on each side to brown and cook each 1" thick pork chop.

* I frequently buy sirloin tip pork roasts. They are inexpensive and I always have at least a couple small roasts in the freezer. I roast them in the oven or in the crock-pot at least once a month. This time, I decided to slice the roast into thick chops and try it in the skillet. If you are buying chops for this recipe, look for at least 3/4"-1" thick chops. I highly suggest just buying a roast and cutting them yourself. It was very simple and so much less expensive than the thick-cut chops in the store.

Simple Skillet Pork Chops
Yield: 6 servings
(printable recipe)

2 lb sirloin tip roast, or (4 - 5) 1" pork chops
1/3 cup flour, I used brown rice flour
1 1/2 teaspoon granulated garlic or garlic powder
1 1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 cayenne pepper
2 tablespoons butter, divided

Stir together the flour and all the spices in a shallow dish. Melt 1 tablespoon butter in a skillet over medium high heat. Let it foam and then brown slightly. Swirl the butter to coat the pan. Dredge each pork chop through the flour mixture on all sides and then place 2-3 chops in the hot skillet. Let them cook undisturbed on each side, turning only once. They should be golden brown.

Remove from the pan and add the second tablespoon of butter to the skillet and then remaining pork chops. Repeat the cooking method above. Let the meat rest for a few minutes prior to slicing. Enjoy!

Simple Skillet Pork Chops recipe by Barefeet In The Kitchen

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  1. My mom used to occasionally make pork chops but they were always terribly dry! I'll have to share your version with her.

  2. My mom used to cook pork chops to death - even though they were already dead. I guess that was back in the day of "don't undercook your pork!" I love your tips about buying the roast and slicing it yourself. This sounds great and the whole meal looks fantastic. I still haven't made those potatoes - gotta get with the program!

  3. I love everything on that dinner plate. My mom cooked pork chops all the time, and I do remember them being dry, too. You are my meat guru, so I'll try these. And those potatoes? I'm heading there now.

  4. Like pan fried fish, it's hard to beat a pan fried pork chop and yours looks delicious. Like others have said, my mom cooked them until the fat was actually crispy - they could have been used as weapons and the fat was the best part. In our moms defense, Trichinosis was alive and well in their day and they just cooked as they had been taught to keep as safe.

  5. My mouth is watering at the sight of your scrumptious looking dinner dish, everything looks fantastic!

  6. I am so right there with you on steaks vs pork chops. When done right, they are equally good.