Skillet-fried Pork Chops

Skillet-fried Pork Chops Recipe from USA with Apple Cider

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 6

Introduction

Skillet-fried pork chops are a classic comfort food dish that is easy to make and always satisfying. The combination of tender pork chops, seasoned flour, and a flavorful pan sauce makes this recipe a favorite for many home cooks.

History

Pork chops have been a staple in American cuisine for centuries, with skillet-fried pork chops being a popular way to prepare this versatile cut of meat. The simple yet delicious method of breading and frying pork chops in a skillet has been passed down through generations, making it a timeless recipe that continues to be enjoyed today.

Ingredients

6 pork chops, cut 0.5 to 0.75 inch thick
2 tbsp flour
salt
freshly ground pepper
3 tbsp shortening
0.5 cup apple cider or chicken broth

How to prepare

Lightly dust the pork chops with flour, shaking off the excess.
Sprinkle with salt and pepper.
Heat the shortening in the skillet and brown the chops over medium heat for 10 to 12 minutes, as directed above.
Remove to a warm platter.
Pour off all but 2 tbsp of fat.
Splash in the apple cider or broth, cook down for 1 minute, and spoon over the chops.

Variations

Try using different seasonings such as garlic powder, paprika, or thyme to change up the flavor of the pork chops.
Substitute the chicken broth with beef broth or white wine for a different flavor profile.

Cooking Tips & Tricks

Make sure to pat the pork chops dry before dusting them with flour to ensure a crispy crust.

- Use a meat thermometer to ensure that the pork chops reach an internal temperature of 145°F for safe consumption.

- Don't overcrowd the skillet when frying the pork chops, as this can cause them to steam instead of getting a nice sear.

Serving Suggestions

Serve the skillet-fried pork chops with mashed potatoes and green beans for a classic comfort food meal.

Cooking Techniques

The key to perfectly cooked skillet-fried pork chops is to brown them on both sides in a hot skillet before finishing them in the oven.

Ingredient Substitutions

If you don't have shortening, you can use vegetable oil or butter as a substitute.

Make Ahead Tips

You can bread the pork chops ahead of time and refrigerate them until ready to cook.

Presentation Ideas

Garnish the skillet-fried pork chops with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Pair the skillet-fried pork chops with a side salad and a glass of red wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This recipe is a good source of iron and potassium.

Alergens

This recipe contains wheat and may contain traces of soy.

Summary

This recipe is a balanced meal that provides a good amount of protein and essential nutrients.

Summary

Skillet-fried pork chops are a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With a few simple ingredients and cooking techniques, you can create a flavorful and satisfying meal that will please the whole family.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for skillet-fried pork chops. It was a warm summer day, and I was visiting my Aunt Betty's farm for the weekend. Aunt Betty was known for her delicious home-cooked meals, and I was always eager to learn from her in the kitchen.

On that particular day, Aunt Betty had decided to make her famous skillet-fried pork chops for dinner. I watched intently as she seasoned the pork chops with a blend of herbs and spices, then coated them in a mixture of flour and breadcrumbs. She heated up a cast-iron skillet on the stove, and the sizzle of the pork chops hitting the hot pan filled the kitchen with a mouthwatering aroma.

As the pork chops cooked, Aunt Betty shared with me the story behind this recipe. She told me that she had learned it from her grandmother, who had passed it down through the generations. The secret, she said, was in the seasoning and the technique of frying the chops just right to ensure they were crispy on the outside and juicy on the inside.

I helped Aunt Betty flip the pork chops in the skillet, and when they were done, she plated them up with a side of creamy mashed potatoes and steamed green beans. The first bite I took was a revelation – the pork chops were perfectly cooked, tender and flavorful, with a crispy golden crust that added a satisfying crunch.

From that moment on, I was hooked. I begged Aunt Betty to teach me how to make her skillet-fried pork chops, and she happily obliged. Over the years, I practiced the recipe over and over again, tweaking it here and there to suit my own tastes. I experimented with different seasonings, tried out new cooking techniques, and even added a splash of apple cider vinegar to the pan for a tangy twist.

As I grew older, I found myself making Aunt Betty's skillet-fried pork chops for my own family and friends. They became a staple at Sunday dinners and special occasions, always eliciting compliments and requests for the recipe. I was proud to carry on the tradition that Aunt Betty had passed down to me, and I loved being able to share this delicious dish with those I cared about.

One day, I was hosting a dinner party for some friends, and I decided to make my skillet-fried pork chops as the main course. As I stood at the stove, flipping the chops in the sizzling skillet, I couldn't help but think back to that summer day on Aunt Betty's farm. I remembered the joy I had felt learning this recipe, the satisfaction of mastering it, and the pleasure of sharing it with others.

When my guests sat down to eat, their eyes lit up at the sight and smell of the pork chops on their plates. They took their first bites, and I held my breath, waiting for their reactions. And then, the compliments started pouring in – the pork chops were a hit! Everyone raved about how tender and flavorful they were, how perfectly crispy the crust was, and how they couldn't get enough.

I smiled as I listened to their praise, feeling a swell of pride in my chest. This recipe, passed down through the generations, had brought us all together around the dinner table, creating memories that would last a lifetime. And as I cleared the plates and washed the dishes that night, I knew that I would continue to make Aunt Betty's skillet-fried pork chops for years to come, sharing the love and tradition with all who crossed my path.