Broiled or Pan Fried Pork Chops

The recipe I got this from called it broiled, but it's closer to fried.  The recipe was simple, I just made a couple of changes.

Broiled or Pan Fried Pork Chops

Boneless pork chops, about 1/2" thick with little fat

Olive Oil, about a teaspoon more or less (MDHH!*)

Seasonings (use what you want):  Salt, pepper, Cajun seasoning, chili powder, etc.

 

I use a non-stick frying pan, put the oil in it and turn the heat on.  You want it to be warm, but not hot enough to smoke or even make the oil pop.  It actually might take less oil.

 

Sprinkle the seasonings on one side of the chops.  Place them in the warmed oil seasoned side down and leave them on the same side for about 5 minutes.  Sprinkle more seasoning on the "bald" side and then flip them.  Flip them about 5 minutes later, they will need to be flipped several times and it generally takes about 15 - 20 minutes, depending on how thick they are and how high the heat is.  Test for doneness by slicing into one of them about 1/2 way through, if it's still pink it is not done and will need more time.

 

Depending on what seasonings you use, they may get a little dark on the outside.  You don't want them to burn, so stay at the stove and watch them the entire time!  They can be flipped sooner.  You can also add more seasonings to either or both sides during the cooking process.

 

The olive oil is really just to spread the heat evenly and get the cooking process started.  Even if they don't have much fat, they will still have some fat and it will "leak out" during the cooking process.  They may need to be placed on a few paper towels when done, so that they won't be greasy.

 

I usually make between 4 and 6 chops at a time.  Have fun with the seasonings!

 

*Measurements Don't Happen Here!