Say it with me, people… Pork chops!!!
Obviously, I get excited over pork chops. So excited, actually, that I had some tonight. Eep, yes, I am ashamed to admit that I broke my meatless Lenten promise. I feel regret in my guilty conscience, but my belly is quite happy. I promise to go back to regular pescatarian programming tomorrow, but first let me tell you about these fab chops.
First of all, I ended up cooking too many. That’s because mom said that my original plan to cook only the 1/4 kilo of butterfly pork chops I bought from the store wasn’t gonna be enough for dinner for everyone. So she threw in a few pieces of skinless pork chops, too. Then my dad and brother ended up not having dinner. And so we had a lot left over.
I, surprisingly, had the foresight to put away the cooked butterflied chops instead of serving them. So now I have enough for a meaty recycled and revamped dish for the boys’ lunch tomorrow. I will probably end up making a mushroom sauce and just throwing the chops in. Sounds like a plan.
So, back to the pork chops. First, we make seasoned salt. This is used to add flavor to the flour that we will use for dredging. I actually picked this up from The Pioneer Woman’s Pan-Fried Pork Chops recipe because it makes lots of sense. Flour alone would be dull and tasteless. Flour + seasoned salt, on the other hand, is just pure yum.
Just combine 1/2 tbsp salt, 1/2 tsp sugar, and 1/8 tsp each of onion powder, garlic powder and paprika. That is all. I like to dump everything into a small food keeper, then seal and shake it violently for a few seconds. It’s easier than stirring in vain with a fork or teaspoon, plus, in case you make too much seasoned salt you don’t need to transfer it to a storage container. Less stuff to wash afterwards. When you’re done making this, set it aside for a while and proceed to rinse your meat.
I rinse it to remove excess blood from the meat and to get rid of whatever sliminess there is on the surface. After rinsing, season each chop thoroughly with salt and pepper on both sides.
On a clean plate, mix together 1/2 cup of flour, 1 tsp black pepper and 1 tsp of your seasoned salt. Use a fork to swish everything together. Then, coat each pork chop generously with the flour mixture, shake off the excess and toss them into a pan with enough oil to cover the meat.
Another tip I got from The Pioneer Woman is to add a tablespoon or two of butter into the oil for frying. It helps to achieve a nice golden brown color on the cooked chops. Wait, you didn’t think that this would be healthy, did you?
You want to cook the meat for about 3-5 minutes on the first side, then flip. Cook for 2 more minutes or so on side b. I turn it a couple more times after that just to make sure that I’ve got the golden brown color that I want. Yup, I’m restless with my tongs!
Once the meat is cooked through, take each chop out and place on a plate lined with paper towels to absorb the excess oil.
That is it. I like these with rice and Mang Tomas All Around Sarsa, plus a little bit of chopsuey on the side. Yum. There you have it, the pork chops that made me break my meat-free Lenten promise. This was a hit with the boys and with lola, and I hope it will be a hit with your dinner crowd, too.
- 1/2 kilo Skinless pork chops or butterflied pork chops
- 1/2 tablespoon Salt, plus extra for seasoning meat
- 1/2 teaspoon Sugar
- 1/8 teaspoon Onion powder
- 1/8 teaspoon Garlic powder
- 1/8 teaspoon Spanish paprika
- 1/2 cup All purpose flour
- 1 teaspoon Black pepper, plus extra for seasoning meat
- Cooking oil for frying
- 1 tablespoon Salted butter
- Make the seasoned salt by combining 1 tablespoon of salt with the sugar, onion powder, garlic powder and paprika. Set aside.
- Rinse pork chops and pat dry with paper towels.
- Season both sides of the prepared pork chops with salt and pepper.
- Combine all purpose flour, 1 teaspoon of the seasoned salt mixture and 1 teaspoon of black pepper on a plate. Mix well using a fork.
- Heat enough cooking oil to cover the pieces of meat. Add a tablespoon of butter into the oil. Keep the stove on medium high.
- Dredge each chop with enough flour to form a thick, firm coating. Shake off the excess flour.
- Arrange the chops, three at a time, in the pan with hot oil. You may opt to cook more or less chops at a time, depending on the size of your pan.
- Cook the first side for about 3 to 5 minutes. Flip, and cook the second side for about 2 more minutes.
- You will know that the pork chops are done when there is no more blood or pink juice oozing out of the meat. You should also end up with a nice golden brown color once cooked.
- Remember to regulate the heat of your stove as needed. If the oil is too hot, the flour coating will burn before the pork is cooked through.
Oh!!!!! That looks so yummy!
Team Mesa loves pork chops! 😀 Thank you for sharing you recipes, mommy! This is a big help for someone like me who loves to eat but doesn’t know how to cook, I can’t even perfect a simple prito! Grrr…
Okay, now I’m hungry…. and I just had breakfast!!! I normally don’t fry pork chops anymore because it’s not healthy nga. Hahaha! But honestly, I’m just too lazy. I just marinade them and put them in the roaster to cook. Gives me more time to do other things. 🙂 But, your pork chops look really yummy. I just might try this recipe when I have enough energy to REALLY cook. 🙂
Pork chops! Pork chops! Pork chops! I just love ’em pork chops! Haha. I’ve been trying to stay away from pork for a couple of months now- but I can never say no to:
1. Bacon
2. Pork Chops.
Mmmm.
The recipe is soo easy, great for newbie cooks like me. What sauce do you use for this?:)
Your pork chops really look delicious! Will try this recipe!
We do not eat pork, do you think this will work well with beef instead?
I think better if you use chicken 🙂
We don’t eat pork but nice recipe!
Simple dish but this one’s a favorite here in our home, I’d cook soup on the side para di masyadong dry yung food namin.
Those pork chops looks so yummy! I too season my flour 🙂
I’m definitely trying this Patty! 🙂 I’m quite tamad with porkchops so this will definitely be a game changer in our pork chop dinners!
It’s so easy to do, promise! 🙂 Hope you like the outcome!
I love pork chops especially the home made ones because they are really tasty and goes with a lot of dips.
Yes! I’m a dipper, too. More sauces, more fun!
Looks really yummy!! Good thing I decided not to give up Meat for lent., I gave up intimate marital relations with my husband instead hahahhahhahahah
Hahaha! Ibang klaseng meat yan, Muther! 😀
Bookmarked! I love pork chops. It’s been a while since I last ate one and would love to make my own at home. Thanks for sharing the recipe! Yum!
Hope you enjoy! 😀
Wow, this looks really yummy and easy-does-it! =p~ I want the kind where the meat stays tender especially.
thanks for sharing this recipe – I am not good in the kitchen so I might as well give this a try one of these days.
This is the easy to make pork chops through frying, but for me, I prefer grilled because of its taste. Frying pork chops really gives this recipe another taste so far.
This looks like a good recipe, very simple and easy to follow! We don’t eat pork chops though hehe.
It looks really good, Patty ….. and you made me sign up and create my own Yumprint.
try including curry pwoder on your seasoning 🙂 OK din ang lasa 🙂
Uyyyy gusto ko yan! I will do that next time, thanks Mommy Pehpot! 😀
That looks yummy! I like porkchops too and this is a great recipe.
I love pork chops and reading this point at this hour makes me want to grab something to eat! Lovely photos too 🙂
This pork chops looking delicious,your post makes me hungry.
Everybody loves pork chops! I like them when I was young. 🙂
This one really looks yummy though yes, not really healthy. But of course we can indulge once in a while 🙂 I’ll take note of the seasoned salt part.
The seasoned salt really makes a difference! And the butter in the oil hehe. Minsan lang naman 😀
Ooh, pork chops break my diet every time! There’s something about ba-voy (pronounce it like a french would lol ) I don’t cook it with flour though, but I will try your recipe this weekend!
Oh we love pork chops in this house too, but I leave the cooking to my Dad, or brother, or boyfriend. Maybe it would be nice to surprise them with the Patty/PDub style chops though. 🙂
Your pork chop looks really yummy.. I haven’t really been cooking pork for the kids..maybe something to add to our weekly dinner menu:)
Uy I love pork chops. It’s sinful but yes it makes my tummy happy. Hehe. I love it with toyo and calamansi dip. Thank you for sharing another yummy recipe.
ang sarap naman nito! i steered clear of the pork chops last night at the supermarket, now nagsisi tuloy ako! i will bookmark this page so i can do your recipe ! 🙂
I always find pork chop to be tough so I prefer the liempo (lechon kawali) style. However, anything dipped in Mang Tomas or tomato ketchip tastes good to me. Nagutom pa rin ako. hahaha
Yummy! Your post made me hungry for pork chops! : )
Yes! Pork Chops!!! Can I have some please! O EM GEE!! it looks really good.. guess what??? nagutom agad ako hahaha. Thanks for sharing the recipes. I’m going to make some soon:)
MElgie#2
This looks really good! I can smell it just by looking at the photo of the finished product. Haha!