Fried Pork Chops
Pan Fried Pork Chops - lightly breaded and seasoned make for a delicious and easy dinner recipe!
Servings: 4
Calories: 33kcal
Ingredients
- 1/4 cup bread crumbs
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon garlic salt.
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 4 pork chops 1/2 to 3/4-inch thick
Instructions
- Place bread crumbs, oregano, parsley, salt, garlic salt and pepper on a shallow plate or bowl. Mix well.
- Rinse off pork chop and place on plate or bowl to coat pork chop. Flip to coat both sides.
- Heat butter in a large skillet over medium-high heat.
- Add pork chops in a single layer to skillet. Fry about 4-5 minutes until browned.
- Flip pork chops and reduce heat to medium-low and cook an additional 5-7 minutes until no longer pink in the center.
- Drain excess oil on paper towels before serving.
Notes
- You can mix the dried herbs together and keep stored in an airtight container and this makes the recipe even simpler and quicker.
- You can replace the plain bread crumbs with herb bread crumbs and skip the seasoning. I like to control the amount of salt so I always use plain bread crumbs.
- You want tender pork chops - the time to cook depends on the thickness of the chop. Thicker chops will take just a little more time. The best way to check the meat temperature is with a meat thermometer.
- Don't have bread or bread crumbs on hand? Try potato or corn chips or cracker crumbs. Don't have garlic salt - use a combination of garlic powder and salt.
- Want to raise the spice level? Try adding 1/2 teaspoon of cayenne pepper or dried cumin for an extra flavor boos
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 930mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg