TO FRY PORK CHOPS FREE
Feel free to play around with the seasoning mix.Be super careful not to overcook these guys– overcooking will make them dry and icky.It’s crucial to finish the pork chops in the oven, not the skillet, as this keeps them from drying out.I’ve found we don’t really miss it, plus, this option works better for gluten-free folks anyway. Some similar recipes call for adding flour to the seasoning mix.Bone-in or boneless pork chops will work, but I prefer bone-in as they have more flavor.I like serving these with mashed or roasted potatoes, or roasted cabbage.
Remove from the oven and allow to rest 8-10 minutes before serving. Finish them in the oven for 8-10 minutes, or until the internal temperature of the pork is 145 degrees. Once they are beautifully brown and crusty, transfer the pan(s) with pork chops into the preheated oven. If the pork chops have strips of fat along the edges, pick the pork chop up sideways and hold the fat-side in the pan to render it down a bit. Sear the meat until both sides have a lovely brown crust. The oil will likely pop a bit, so be careful. Place the pork chops in the hot pan (you may need two skillets, if your chops are on the large-side). Pat it or rub it in a bit too– just to make sure it sticks. Sprinkle the seasoning mix over the pork chops (both sides). We want the skillet very hot so we get a nice sear on the chops. In a cast iron skillet (or other oven-safe skillet), heat the lard or oil until it’s just barely starting to smoke. Mix the seasonings together in a small bowl. Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature.
When it comes to pork chops, Pinterest will give you two billion different options for cooking chops with stacks of canned soup, tomato sauce, and everything in between. It’s a stark contrast to the cream soup-smothered casseroles or ketchup-drowned meatloaf of my youth… Amen?
TO FRY PORK CHOPS FULL
When I’m working with homegrown meats or garden-raised veggies, I find myself wanting to stay as basic as possible with my additions or seasonings so the glory of the carefully-grown ingredients can shine to their full potential. However, when it comes to the cooking part, well, that’s when things are rather simple. But that’s a topic we’ll cover another day.) (Or you might also start wondering if you’re completely off your rocker for willingly partaking in this homestead thing…. Such is the case with homegrown meat. If you take into consideration the time and effort required in buying or breeding the animal, keeping it alive to butchering age, making sure you feed it properly and efficiently as possible, and then processing it into neatly wrapped packages, you’ll find yourself staring at the roast chicken or home-raised pork chop on your plate with a whole new appreciation. Preparing homegrown food is either extremely complicated or insanely easy…
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