Friday, March 27, 2015

Pan-Fried Chipotle Chile Pepper Pork Chops recipe

There are days when I already know I'm going to feel lazy to cook anything spectacular for dinner, and when that happens this is one of those recipes I fall back on to save the day. Super easy, super quick! Perfect for beginners and anyone else who likes pork chops!

Pan-Fried Chipotle Chile Pepper Pork Chops

ingredients:
• 4 porterhouse center cut pork chops, thin sliced & bone-in
• 2 tbsp grapeseed oil (or any neutral, high smoke point oil such as canola)
• 2 tbsp unsalted butter
• kosher salt
• freshly ground black pepper
• ½ cup all-purpose flour
• 1 tsp chipotle chile pepper (McCormick)
• 1 tsp seasoned salt (Lawry's Less Sodium)
• 1 tsp garlic-pepper seasoning (McCormick Salt Free)
• ¼ tsp cayenne pepper
• ¼ tsp onion powder
instructions:
1)  Mix the following ingredients on a plate: flour, chipotle chile pepper, seasoned salt, garlic-pepper, cayenne, and onion powder. Set aside.
2)  Rinse pork chops and pat dry with paper towels. Season one side with salt and pepper. Dredge pork chop seasoned side down in the flour mixture. Season the side facing up with salt and pepper, then dredge that side in the flour. Shake excess flour off and transfer pork onto a wire rack to rest.
3)  Heat butter and oil in a large pan over medium-high heat. Once butter has melted and becomes a little brown, add the pork chops in the pan. Fry for 3 minutes. Flip the pork chops and cook for 2 minutes.
◘ tip: Fry in batches if your pan isn't big enough to fit all the pork chops at the same time.

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