The irresistible smell of a pan fried pork chop cooking can stimulate all your senses as you wait to sit down for dinner. If you can even wait that long. Growing up, I couldn’t wait for those nights when my mom would fry a pork chop, mash some potatoes and smother it with some thick pan dripping milk gravy. If your looking for some delicious crispy comfort food, try this pork chop recipe-it will fit the bill!

Ingredients:

  • 4-6 Bone in Pork Loin Rib Chops
  • 1/2 All purpose flour
  • 1 palmful of garlic powder (about a tablespoon) plus more for seasoning
  • 1 palmful of onion powder (about a tablespoon)plus more for seasoning
  • 1/2 tablespoon salt more for seasoning chops
  • 1/2 teaspoon pepper plus for for seasoning
  • 2-3 tbs of canola oil *more as needed

  • In a shallow dish(I use my glass pie plate or a high lipped plate Pie Plate Amazon) place four, palmful of garlic powder, onion powder, salt, and pepper and whisk everything together until well blended.
  • Season both sides of the pork chops with the salt, pepper, garlic and onion powders and then dredging them in the flour on all sides and placing them on a platter to rest.
  • In a heavy sauté pan, heat 3 tbs of canola oil on medium high heat until oil is shimmery. If unsure if oil is ready, take a pinch of flour and splash into oil, if flour sizzles, it is ready.
  • Place 4 chops in the pan, allowing for space between each, as the temperature will lower. Leave for about 4 minutes and check to ensure browning and then flip.
  • Cook for additional 4 minutes on the other side and then check for the temperature. The internal temperature should reach 145 degrees F or higher.
  • Drain the excess grease onto paper towels and put all cooked chops onto a platter and cover in aluminum foil to rest for 5-10 minutes.

* If you are needing more time to prepare side dishes, slightly undercook the chops to about 135 degrees and place on a wire rack in a sheet pan and place in an oven at 170 degrees until they have reached proper internal temperature.

Try serving with some savory mashed potatoes or my Creamy Oven Risotto