Wednesday, September 28, 2011

Pan-fried Pork Chops

OK, so this may not be one of the healthiest recipes we have, but sometimes you just HAVE to have a fried pork chop.....for breakfast. Yas, for breakfast! Whether you are eating breakfast in the morning or for a family treat, these little joys will hit the spot.

This unhealthy breakfast tradition is one that I can honestly blame on my father. I think his head starts to swoon and his pulse speeds up at the thought of a fried pork chop. So....this recipe is for you, Dad!

Pan-fried Pork Chops

4 thin cut pork loin chops
1/2 C rice flour
1 T oregano
1t garlic powder
1/2 t onion powder
1.2 t salt
rice oil
  1. Fill a skillet with 1/2 inch of oil.
  2. Heat the oil on medium.
  3. Meanwhile, mix the rice flour and spices in a plastic bag.
  4. Toss the pork chops in the flour mixture.
  5. Test the oil by sprinkling a little flour mixture in the skillet.  If the flour immediately begins to rapidly bubble and float, the oil is ready.
  6. Place 2 or 3 pork chops in the skillet.
  7. Fry on one side about 4 minutes and flip gently.  Cook until both sides are brown.
  8. Remove from oil and place on a paper towel.
  9. Serve warm with rice, pasta, or just eat them as they are!
Money-saving tip:  The whole pork loin or the thick cut loin chops are often priced cheaper per pound. Buy these cuts of meat and then cut your own thin sliced pork chops, about 1/4-1/2 inch thick.  Freeze any extras.

Serve these along with our Veggie Jjuk to complete the meal.

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