Beazell's Cook Book

Simple Fried Pork Chops

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4 Chops, bone in or boneless
2 Tbsp. Extra Virgin Olive Oil (EVOO)
Beazell's Cajun Seasoning

Heat EVOO in large skillet (one that you have a tight sealing lid for) over medium high heat. Sprinkle Beazell's on your chops. I am pretty generous with it. Make sure your oil is heated and then place chops in the skillet. I used thick boneless pork chops this time. (Your cooking times may vary slightly with thickness of pork chops and how crispy you like the outside.) Cook the chops for 3-4 minutes on one side or until that side your cooking is well seared. Then flip the chops and cook for another 3-4 minutes. After the second side is sufficiently seared, cover completely with a lid. Allow to cook about 3 minutes, remove the lid and flip the chops. If you notice the chops getting more crisp than you want them, add a couple of Tablespoons of water before you do the next step. Replace the lid and cook an additional 4-5 minutes. I cut a chop to look at it to make sure they are done and/or check the internal temp with a cooking thermometer. Anything above 150 degrees is fine after a couple of minutes off the heat.

Remove and drain on paper towel lined plate.


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