HOW TO FRY PORK CHOPS WITH FLOUR RECIPES

Steps:

• 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 pork chops. Delicious and simple! Serve with smashed new potatoes.

Steps:

• Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
• Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
• Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
• Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
• To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
• Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
• Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.