Pan-Fried Pork Chops and Smashed Red Potatoes

Serves: 8

Author: Ree | The Pioneer Woman

Yield: 8 servings
Prep Time: 10 Minutes
Cook Time: 5 Minutes


7 pieces or 8 pieces pork chops (very thin, bone-in)
1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon black pepper
cayenne pepper to taste
1/4 cup canola oil
1 tablespoon butter
extra salt and pepper, to taste
2 small red potatoes


Rinse pork chops. (Yes, I rinse my pork chops) Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Meanwhile, scrub potatoes, leaving skin on. Poke them with a fork a couple of times, then microwave for five minutes (until fork tender.) Break apart with fork.

Delicious and simple!


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