Easiest Way to Make Delicious Pan-fried pork chops

Pan-fried pork chops. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Pork chops truly are an underrated dinner option.

These Pan Fried Pork Chops are tender and juicy, never-dry thanks to some handy tips! Pork chops are such a lean cut that they're prone to overcooking. After many experiments, we've cracked the code on how to easily make them tender. You can cook Pan-fried pork chops using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pan-fried pork chops

1. You need 2 of Pork Chops.
2. You need of Olive oil.
3. It's of salt and pepper.
4. It's of Sage.
5. Prepare of Mango chutney.

These are the simplest, most delightful little numbers. Let's fry up some pork chops. Okay, if rocket science were people, these pork chops would be…Antarctica. These pan-fried pork chops truly have more flavor that you will ever guess.

Pan-fried pork chops instructions

1. Firstly, prepare the pork chops: make small cuts across the chops with a sharp knife: this helps the flavour seep in as its being cooked.
2. Rub both sides of the chop with olive oil and season well with salt and pepper.
3. Bring a frying pan of oil to a high heat and then put the chops in. Cook them, turning them over every minute, until the chops are looking golden..
4. At this point, add the sage to the pan and take the chops out. Coat one side of each with the chutney and put back in the pan..
5. Keep turning the chops over every 30 seconds ago (coating the second side as you do so). Cook for a further 2-3 minutes..
6. This goes really well with a number of different sides. Enjoy!.

It's a guaranteed way to make sure that every single bite of pork chop disappears from your plate. This basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen. Pork chops are just like steaks - the quicker you brown them and get them off the heat, the better they will be. Unlike fattier cuts of pork, pork loin doesn't have fat pockets to keep it moist during cooking. For cuts like this higher heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best.