Pan Fried Pork Chops (12.09.13)

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  • 3/4 cup all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 lbs thin, boneless pork chops
  • 1/4 cup canola or vegetable oil
  • 2 teaspoons butter
  • 1 cup vegetable, chicken or beef stock
  • 1 teaspoon chives


Combine ½ cup of flour with the next 4 ingredients. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour. (No egg needed.)

Place oil in a large skillet and bring up to high heat. When hot, add chops to skillet and cook 1-2 minutes on each side, until browned and crisp, working in batches as to not overcrowd the pan. Place pork chops on a plate covered with tinfoil.

In the same skillet, melt the butter over medium heat. Add the flour; whisk in the stock. Pour gravy over the pork chops and garnish with chives.

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