Pan Fried Pork Chops

If you want tender, juicy pork chops using lean pork loin, this recipe from “Southern Living Comfort Food Recipes" is for you!  I didn’t have the “breakfast pork chops” called for, so I used some 5-6 ounce pork loin slices and pounded them thin and cut them in half, then followed the recipe, cooking 2 minutes on each side!  They were delicious, tender and juicy.  I served them with some wild rice I had, already cooked and in the freezer…cooking the broccoli took the longest to get this 20 minute meal on the table.  Perfect.
                           Pan Fried Pork Chops
     ½    cup flour, all-purpose
  1        teaspoon salt
  1        teaspoon seasoned pepper
  1 ½    pounds pork chops -- boneless, wafer-thin
     ¼    cup salad oil
Combine first 3 ingredients in a shallow dish, and dredge pork chops in flour mixture.
Fry pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned.  Drain on paper towels.
Two ounce pork chops are wafer thin and are often called "breakfast pork chops."  If your pork chops are bigger, you'll need to cook them longer.
6-8 servings
*Trichinosis in pork used to be a concern and folks were cautioned to cook their pork “well-done”  The CDC states that disease control programs have virtually eliminated trichinosis from the modern pork supply and overcooking is no longer necessary.  Enjoy your pork prepared in much less time.

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