first class fried pork chops vest

fried pork chops

yummy
Meat And Seafood

FRIED PORK CHOPS

My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone.

Ingredients

  • 2center-cut pork chops (bone-in)
  • 2⁄3cup vegetable oil (canola)
  • 1⁄2cup self-rising flour
  • salt
  • black pepper
  • paprika

Direction

  1. Generously coat salt, pepper and paprika on both sides of chops.
  2. Place flour into a plastic bag.
  3. Shake chops in bag to coat flour and then set aside in a plate for 5 to 10 minutes. Then shake and flour in bag a second time.
  4. Pour oil into a 10 inch frying skillet. Turn burner on to medium high. (On my stove top there are numbers 1-10) I use 6 as medium high to begin.
  5. Once a piece of flour dropped into oil and it sizzles, place chops in and turn down to 5 which would be considered medium.
  6. Let chops fry just a few seconds then turn over -- then again for a few seconds. This will be repeated approximately 3 times for turning to each side.
  7. Once you see oil begins to stop sizzling, they are done and should be a golden brown. Do not get too dark brown or they will be tough.