For many years I had a fear of eating under cooked pork. Whenever we had pork chops for dinner, I over cooked them to make sure the pork was well done. It took me years to learn how to cook pork chops without making them dry and leathery. The trick is to cook them at medium-high heat for 4 or 5 minutes per side, depending on the thickness. These pork chops are quick and easy, and a good starter recipe for new cooks.
Pan-Fried Pork Chops Recipe
- 1 cup vegetable oil
- 1 cup flour
- salt and pepper
- 6-8 center cut bone in pork chops about 1-inch thick
Wash pork chops, pat dry. Generously season each side of the pork chop with salt and pepper.
Pour oil in cast iron skillet or frying pan and heat at medium-high heat. Dip fork in flour and then in oil. If the flour sizzles, the oil is ready.
Dredge the pork chops in flour. Put about 3 pork chops at a time in the skillet. Fry for 4 minutes, turn over, and fry for an additional 4 minutes. Drain pork chops on paper towels.