Skillet-frying pork is a fast and convenient method of preparing a juicy, flavorful entrée. Food retains its natural juices and flavor when cooked quickly because there isn’t time for them to cook away. The cleanup after preparation is not difficult because the cooking process requires only a few ingredients and pieces of kitchen equipment. Also, because pork cooks quickly, you can time the meal so that the entrée is served directly from the skillet to the table.
Cut the pork chops, medallions or shoulder and loin steaks approximately ¾ inch thick.
Dredge the pork lightly in flour seasoned with salt and pepper. Add red pepper flakes, cayenne or other seasonings to the flour if desired. Set the dredged pork aside.
Brush the skillet with olive oil or the vegetable oil of your choice.
Place the skillet on a stove burner that is set on medium-high heat and allow it to get hot. It is the right temperature when a drop of water dripped on the bottom of the skillet dances and pops.
Place the pork in the skillet and cook on one side without turning for approximately 3 to 3½ minutes.
Turn the pork over to the other side with a pair of tongs and cook on the other side for the same length of time. Serve hot and enjoy.