Now this isn't the healthiest recipe, but it is a delicious cheat meal. This is a no fuss meal where you don't need eggs or milk. I learned this Southern classic from my mother and grandmother. It was a Sunday Dinner staple after a long day in church. It's an extremely simple recipe, but so fulfilling and flavorful. Pork chops are cheap, so if you buy a pack split it up in Ziploc bags and freeze the extras. You only need four for this recipe unless you are cooking for a larger family. Have fun with this. You will be done in no time. Happy Cooking!
(Serves 4 people)
Meat & Proteins
4 Bone-in Breakfast Pork chops
Baking & Spices
1 1/2 cup All Purpose Flour
1/2 tsp Salt (more, if desired)
1/2 tsp Cracked Black Pepper (more, if desired)
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Paprika
1 tsp Dried Basil
1 tsp of Badia Complete Seasoning
Oils and Vinegars
1/2 Cup Canola Oil or Vegetable Oil for frying
Wash pork chops and dry them off with a paper towel.
On a flat service, lightly season both sides of the pork chops with 1/2 tsp of Salt , 1 tsp of Badia Complete Seasoning, 1/2 tsp of Cracked Black Pepper, 1 tsp of Garlic Powder, 1 tsp of Cayenne Pepper, 1 tsp of Paprika, and 1 tsp of Dried Basil. Massage the seasoning into the pork chops making sure it sticks.
Heat oil in a large cast iron skillet or (deep skillet you don't own one) on Medium/Low Heat. To check your oil temperature. Drop a little bit of flour in. If it sizzles then the oil is ready to use.
While the oil is heating, pour the All Purpose or Self Rising Flour in a Flat Container. You can use a bowl, but a flatter surface works better. Coat each pork chop in the flour mixture. Be sure to fully coat each one.
Fry each chop for about 10 to 12 minutes, and flip them over about every 5 minutes until they are done. (TIP: If you notice the skin cooker quicker, then turn down the heat.)
Drain the cooked pork chops on a paper towel-lined plate. Serve immediately with your favorite side dish. (TIP: This would be a great with my Garlic Mashed Potatoes Recipe.)
Now you have something cooked from the SOUL. Serve it to the CULTURE!