These quick pork chops are a recreation of a breakfast I had during my first trip to Oklahoma. They're easy and delicious!
Ingredients
4bone-in thin-sliced pork chops
salt
2tsppaprika
1tspgarlic powder
1tsponion powder
1tspdried thyme
1/2cupflour
2tbspcooking fat of choicefor frying (lard is best, but light olive oil, avocado oil, or any other high heat tolerant oil will work)
Instructions
Lay the pork chops out on a board or plate, and start by seasoning both sides generously with the salt. I like to start by seasoning with the salt so I can see how much I’m applying. If you are not confident seasoning by eye, 3/4 tsp of kosher salt per pound of meat is a good guide.
Next, mix together the paprika, garlic powder, onion powder, and thyme, and rub this seasoning mix all over both sides of the meat.
Dredge both sides of the pork chops in the flour, then give them a good shake to get rid of the excess.
Heat up a large skillet over medium high heat, then add enough cooking fat to coat the bottom of the pan, usually about 2 tablespoons.
When the fat is hot and shimmering, pan fry the chops in a single layer (you will probably need to do two batches), for about 2-3 minutes on each side, depending on thickness, until golden brown. You can check with an instant read thermometer that they are at least 145 degrees F inside. Serve while hot!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container for up to 3 months. To thaw, leave in the fridge overnight. Know that the meat will not be as appetizing after freezing, but it’s safe to eat.Reheating: I generally try not to reheat meats, and will instead leave them at room temperature for a half hour before eating, and enjoy at room temperature. However, you can try reheating in a 300F oven for 8-10 minutes, until warmed through, or microwave in 30-second intervals at 50% power.