A dredge in seasoned flour is the key to giving these pan seared pork chops an extra crispy crust. Crispy on the outside – tender and juicy on the inside! You will find both bone-in Porterhouse and loin porkchops from Thistle Draw Farm at the market this week!
1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose our
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving
Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the our
mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter.
When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes
on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2
minutes (make sure no pink juices remain).
Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.
