I don’t know if this qualifies as a “recipe” but there are a few tricks to getting simple pork chops to turn out great you should know. The first is cutting a couple slits, otherwise they will buckle up in the middle and not lay flat, which means you won’t get an even sear. The other is letting them rest for a few minutes to allow the moisture in the chop to start moistening the flour. If you put them in the pan immediately you’ll have more loose flour that will start to burn before the chops are done.
My favorite way to cook pork chops is smoking them, but this is a great quick dinner, especially when paired with these amazing brussel spouts with bacon and walnuts. Or maybe mashed acorn squash.
PAN FRIED PORK CHOPS
1 cup flour
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
Oil, to coat bottom of pan
4 bone in pork chops (1/2 to 3/4 inch thick) I used rib cut
Combine the flour and spices together in a shallow bowl.
Cut a couple slits in each chop, about 2 inches deep and 2 inches apart, cutting thru the fat.
Coat in seasoned flour, and let rest on a plate for about 10 minutes.
Heat the oil in a cast iron skillet over medium heat. (You don’t need it to come up the sides, just enough to coat the bottom of the skillet.)
Cook the chops, flipping once, until cooked through, about 3-4 minutes per side.