00743 11 40 C 11 55. 007431 69 40 best breaded pork chops C 47.

Easy old-fashioned pan-fried pork chops with gravy in less than 30 minutes. Moist and tender comfort food like grandma would make for a weeknight dinner on the stovetop. Sometimes the old ways are the best. Introduction This recipe started with my wife. Now, she doesn’t make requests very often, but she focused on the pork chops as we stared at the meat case. Not the lean center-cut loin cut ones I usually buy, but the bone-in nicely marbled ones. And she had one other request, just fry them and make gravy.

I hadn’t done fried chops on the stovetop for over 20 years. I’m not sure why—I had just moved on. This needs to be a fast, done-from-memory type recipe. So I went from our memory—it came right back.

We now do this several times per month, and it is our most frequent “cooking for two” recipe. How to make this recipe Choose and prepare your pork chops. Butter and olive oil will tend to smoke. When the oil is hot and shimmering, add the seasoned chops. You may need a bit longer, depending on thickness and pan temperature. Total cooking time is about 10 minutes but may vary by the thickness of the meat, the initial temperature of the meat, your pan’s conduction of heat, and your stove. Tent for 5 to 10 minutes, and make gravy if you want.

Choosing your pork chop A pork chop is a slice of pork loin. 2 inches thick and may or may not include some bone. The pork loin is a lean section of pork from the upper side near the back of the pig. The loin is very lean so does well with rapid cooking and brining is always good for any pork loin cut.