I’m not a huge fish eater but this recipe definitely changed my point of view.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
” I also believe that a woman can be strong and independent while also deriving joy from watching a huge grin sweep across her husband’s face when he bites into something he finds delicious.
I am woman.
Hear me roar.
But my husband’s tastebuds
I can not ignore.
And if I make the pork chops he will melt…
Haha! So True, Ree, so true!
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
1 cup Gold Medal All-purpose Flour
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon McCormick Black Pepper
Cayenne Pepper To Taste
1/2 cup Wesson Canola Oil
1 Tablespoon Land O Lakes Butter
Extra Salt And Pepper, To Taste
Rinse pork chops. (Yes, I rinse my pork chops. Please don’t be hatin’.) Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve these chops with mashed taters and gravy.
Thank you to Ree Drummond for this great recipe.