Butter fried pork chops recipe11/16/2023 ![]() Heat the canola oil over medium to medium-high. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. This really is one of those recipes that is more than the sum of its parts, and worth buying the book for alone, though there are so many great recipes in there – I’ll be kicking off my Christmas Kitchen series with some delicious German Cinnamon Stars, as of last year a festive essential for me, which I have also adapted from the book. Combine the flour and some cayenne, salt and black pepper. Season each pork chop generously with salt & pepper on both sides. I got this method and the recipe (though I’ve altered it for ease and as I remember it each time I do it) from Anja Dunk’s brilliant German cookbook Strudel, Noodles & Dumplings(ad / gifted) which really gave me the confidence to cook pork at home. If you get nice and thick ones, they’re almost impossible to screw up and dry out cooking them in a pan in butter like this, rather than finishing them in the oven like it says to do on the packet (though I feel I need to point out here you’ll always get much better flavour buying your pork chops from a butcher rather than the supermarket – I always try to, when possible more than any other meat!) Add olive oil or neutral oil to the hot skillet. Or you can use fresh garlic, just be careful not to let it scorch in the hot pan giving your pork chops a burnt flavor. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Add the pork chops into a bag or marinating container. Seasonings: Garlic Powder, Salt and Pepper. Heat oil in a 12-inch cast-iron skillet over medium-high. Let stand at room temperature for 30 minutes. Not having grown up eating pork, I was really intimidated the first time I came to make a pork chop, but it is actually really easy. In a small bowl or in a gallon zipper bag place all ingredients and mix well. Recipe: Smoky Paprika Butter Pan Fried Pork Chops Rachel Phipps Meat. Season pork chops with salt, pepper and paprika on both sides. It is the one comfort food recipe I have committed to memory. Pan fried and slathered in garlicky, herby paprika butter I usually serve them with a side of my mustard mashed potatoes and some peas from the freezer, and the butter from the pan smoothed over as a sauce. Alfredo sauce, move aside, you no longer have the monopoly on garlic and parmesan. Just a quick one from me today, but I’ve just realised that I’ve never shown you my absolute favourite way of make pork chops for dinner which is just perfect for all this horrible weather we’ve been having at the moment. Monday, 16 November 2020 Recipe: Smoky Paprika Butter Pan Fried Pork Chops
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