This is probably the easiest way to cook pork chops – simply beat them up, dust with flour and fry until ready. Actually you can fry any kind of pork meat like this: pork loin slices, pork chops, cutlets, shoulder parts, etc.
For thicker meat cut increase cooking time: it is important to cook pork thoroughly, when cut with a knife it should produce clear juices, especially near the bone.
Lemon juice gives pork meat a nice sour kick in taste; garnishing with chopped greens looks pretty, but is absolutely optional.
- 6 pork chops (about 1.5lb) thin cut bone in
- About 1/3 cup of flour
- 2-3 tablespoons of vegetable oil
- Juice of 1 lemon
- Salt to taste
- 1 tablespoon of chopped greens for garnishing: fresh dill, parsley, etc
How to prepare, step-by-step:
Prepare ingredients: rinse pork chops with cold water and dry with paper towel, wash greens, pour flour into shallow bowl:
Pour about 2 table spoons of vegetable oil to the skillet and put it on moderate-high heat to warm up. Salt each pork chop from both sides and beat them with meat tenderizer (carefully with the bone):
Deep tenderized pork chops into the the flour:
Coat them with flour from both sides:
And put on warmed up skillet, fry for about 2 mins (until golden brown):
Then flip to other side and fry for 2 mins more (if your pork chops cut thicker – increase cooking time, the rule of the thumb for well cooked pork is when sliced with a knife it produces clear juice):
Fry all pork chops, arrange them on the plate and sprinkle with lemon juice:
Garnish with chopped greens and serve: