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pan-fried pork chops

Perky Pan-Fried Pork Chops: Simple Yet Scrumptious

25 April 2017
jessicafaidley
49 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pan-fried pork chops, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

These pork chops are lip-smackin’ delicious!

I hate frying. If I could only wear a full-body armor suit, I will. I am kind of scared of the oil splattering everywhere because that thing is incredibly hot! If you visit my kitchen, you’ll notice that most of my pots and pans are nonstick. That way, I don’t need to use oil in frying. But there are some dishes that’s worth risking everything for such as pan-fried pork chops. I couldn’t fry pork chops without oil because even if they’re being cooked in a nonstick frying pan, they become really dry and that’s not what I want.

I want a juicy pork chop, a tender one that’s easy to bite and that doesn’t get stuck between your teeth. I found this pan-fried pork chop recipe over at The Pioneer Woman. I now christened this as my lazy day simple pan fried pork chops because I make them every time I want something savory and tasty, but doesn’t take much of my time or my effort.

They’re a bit messy to make because of the flour and all, but that can be remedied if I’m careful. All I wanted was a recipe with less preparation time and cooking time so I can just be lazy after preparing it. Cleaning the kitchen takes much time and we all know it! Try this recipe if you feel similarly!

Photo and recipe courtesy of The Pioneer Woman and Thankn’s Kitchen.

 

 

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Quick Tip: When sourcing for pork chops; just look for the thinnest cut—bone still in—as you can find.

Are You Ready For The Best Pork Chop Recipe Ever Known To Man?

01 September 2015
Grace
4 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola, canola oil, casserole, center loin, center loin pork chops, chicken-fried, chicken-fried pork, chicken-fried pork chop, chicken-fried pork chops, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crunchy, Daisy sour cream, dessert, dinner, Dole, domino sugar, Double Crunch Pork Chops, double-crunch, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, fried, fry, frying, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, homemade, Homemade Honey Garlic Sauce, honey garlic, honey garlic sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, Kikkoman, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, LouAna canola oil, lunch, main course, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, pan, pan-fried, pan-fried pork, pan-fried pork chops, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, pork, pork chop, pork chop recipe, pork chops, pork entree, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, South, Southern, Southern cuisine, Southern food, Southerner, Southerners, soy, soy sauce, stove, stove top, stovetop, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Wow, The Crust On This Is Divine!

When I was a kid, my mother used to make the most delicious pork chops! I don’t know why, but somehow I thought they were really difficult to prepare so I never tried to make them when I grew up and moved into my own house. Of course, I was totally wrong – cooking pork chops isn’t difficult at all. Later on I started experimenting with different recipes – I was never quite happy with the result as I thought they definitely didn’t look or taste as perfect as the ones my mother made. But then I came across this recipe!

Would you believe that you can have six pork chops that look that beautiful in just half an hour?  And, being crunchy and savory on the outside and juicy and tender on the inside, these Double Crunch Pork Chops taste wonderful, too.

The Homemade Honey Garlic Sauce makes for a nice finishing touch and likely would go well on a number of other meat dishes. I have to say, it had been a while since I had pork chops with a crust anywhere close to this good, especially from a recipe that called for the pork chops to be pan-fried.  I believe that this is what we Southerners call “chicken-fried”:  get a good, solid crust on the outside that seals all the moisture and flavor inside it.  Boy, is it tasty!

Recipe and photo courtesy of Rock Recipes

 

 

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Quick tip: Adjust the amount of cayenne pepper to your liking.

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