Pork chops

Fried pork chops

Posted by Matthew A. Gonzalez

Tags: Dinner, Pork

I’m venturing more and more into gold ol’ Americana with my new set of cast-iron skillets. I guess this particular recipe might fall more-accurately under Southern, but the point is it isn’t Cuban.

Ingredients for four

  • 4 thin-sliced boneless pork chops
  • 1 large egg
  • 1/3 cups of cooking oil
  • 1 cup of flour
  • Adobo
  • Paprika
  • Salt and pepper

Tools & cookware

  • Cast-iron skillet
  • Large bowl for flower
  • Small bowl for egg
  • Tongs

Instructions

  1. Season both sides of each pork chop with the Adobo and paprika.
  2. Pour the flour into a large bowl. Place the contents of the egg into a smaller, separate bowl, and beat the egg until yellow.
  3. Lightly bread each side of the pork chop. Dip the pork chop into the egg and lightly bread again. Put the pork chops in the refrigerator for at least 15 minutes.
  4. Heat up a large, cast-iron frying pan just a bit above medium heat, and pour in the cooking oil.
  5. Once the oil is hot, carefully put in the pork chops with the tongs. Cook covered for 8 minutes or until one side is golden brown.
  6. Flip the pork chops and allow them to cook, uncovered for 5 more minutes.
  7. Remove the pork chops from the pan, and allow them to cool down and drain some of the grease. Salt and pepper to taste while still hot.
  8. Serve the chops with a nice salad and mashed potatoes.
Well, what do you think?