Prep: 5 mins | Cook: 45mins | Serving: 8 chops
Lately, pork chops have earned a bad reputation for being tough and fallen out of foodie fashion. Maybe because so many of us have bad memories of growing up eating wooden chops for dinner, but all that has changed, and we have come a long way in our knowledge of pork chops, and how to properly cook them.
There are two different ways to cook pork chops go fast and hot, or slow and low, and if you fit the right way then both will lead to tender juicy chops. For dinner, I love good juicy, melt-in-your-mouth pork chops with beans and classic mashed potatoes. A glass of iced water is my favorite meal. These savory chops are easy to prepare, and only a few basic ingredients are required to make them. The spices used applied to those chops wonderful flavors. I know you ‘re more likely to enjoy these than I do.
(8) pork chops (pork cube steaks, boneless chicken)
1/2 tsp ea. granulated garlic & onion, blk pepper, paprika, mixed
1 cup flour or panko optional
1 cup canola oil or olive oil
In a skillet, add and place enough oil to almost cover the bottom. Heat to medium-high heat.
While waiting for the oil to get a hot, season, and lightly flour the chops. In case you are using a panko, rub the chops first with olive oil to help the panko adhere to the meat.
Preheat oven 375 degrees
Add and place chops in the skillet when the oil is hot and cook until both sides are lightly browned. Then transfer the chops onto the baking sheet. You may grease the baking sheet with cooking spray, but this step is not needed unless the meat is very lean.
Add and place inside the preheated oven, and bake for approximately 35 minutes or longer depending on how thick the chops.
If you’re using cube steak, adjust the baking time to about 20 minutes.