Tasty meat without too much effort! Here you go! Serve this one with a plate of vegetables or mashed potatoes and you have your full course meal with you . You can also serve this with your favorite wine, buy I usually just serve this with my favorite lemonade (I love lemons), the iced cold one. This is one meal you’ll all enjoy and it’s simple too. You won’t stress yourself over with the preparation.
Our friend over at The Pioneer Woman has this to say about this recipe:
“Make a low-effort dinner tonight—I give you permission! It’s what Tuesdays were made for.”
Well, it’s definitely not Tuesday, but am still making this. I have my lazy days (all the time actually), which is why I often get reprimanded for not eating well. Recipes such as this save me from my mother’s calls and my boyfriend’s nagging.
Thank you, Pioneer Woman!
Ingredients
7 pieces Or 8 Pieces Tyson 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
McCormick Cayenne Pepper To Taste
1/2 cup Wesson Canola Oil
1 Tablespoon Kerrygold Butter
Extra Salt And Pepper, To Taste
Instructions:
Rinse pork chops. 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.
Delicious and simple!
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with mashed potatoes.
Thanks again to The Pioneer Woman for this amazing recipe.
