How to Cook Pork Chops
After sharing my photo on Instagram and Facebook of the new dinner recipe that had me so excited, I was asked by several readers to share how to cook pork chops that are crispy on the outside, juicy on the inside, with a yummy kick, AND how to make them skinny and fabulous. I don’t mind if I do! I love encouraging my wife friends with easy recipes.
How to Cook Pork Chops
I’ve got a recipe card for you below with ingredients and instructions but let me point out four tips:
- You don’t have to add butter but it helps you get the golden brown color – use any oil you like, though.
- The trick is placing seasoned/floured pork chops in a med-hot skillet (preferably cast iron) to cook quickly on outside then turn temp. down to cook inside slowly so it doesn’t dry out.
- You can make this super skinny by using just a Lil butter and a healthier flour of your choice.
- The cayenne pepper is what makes this have the delicious kick but it is optional.
- Boneless Pork Chops
- 1 T butter
- 1 T coconut oil
- 1 cup flour of your choice ( I use WW)
- 1 T pepper
- 1 T salt
- 1 T garlic powder
- 1/2 T cayenne
- While rinsing pork chops and patting them dry, melt butter and oil in cast iron skillet on med-high temp. Add all 4 seasonings to flour and stir. Dredge pork chops through flour mixture and add to med-hot skillet carefully (only cooking 3 pork chops at a time).
- Cook 2-3 minutes on one side or until golden brown, then turn and do the same on the other side. When both sides are brown, turn temp. down to low-med, cover and cook for 4 minutes. If done inside, remove them and lay on paper towel.
- Repeat with remaining pork chops making sure you have plenty of oil and make sure oil heats up again before adding second round of meat.
Here are the tools I use that aren’t mandatory in knowing how to cook pork chops but they sure do help!
Cast Iron Skillet
If you’ve been around for any length of time, you know I adore me some cast iron. I avoided it for years because I wasn’t’ sure what to do with it and how to take care of it. Now that I know, it’s my fave. It adds lots of flavor, cook our meals evenly, can be thrown in the oven without harm, and makes me feel like a pioneer woman! 😉
Of course, you can use any oil, but my favorite that is stable at the medium/high heat of this recipe is certain brands of coconut oil. I prefer refined, expeller-pressed because it doesn’t smell or taste like coconut, but it’s so good for you and works like a charm!
Again, you can use the flour of your choice but I prefer certain whole wheat flours because, why not? It makes the recipe incredibly healthier and is such a simple switch. You’ll never taste the difference in this recipe between a white flour and this one!
This is one of the secret ingredients to this recipe that makes it shine and create a party in your mouth! Cayenne adds that subtle “kick” to bring all the other flavors alive. Use what you like but this is a basic fave of mine:
Are you having pork chops for dinner tonight?
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