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
- ½ 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.
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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