Seared and pan-fried pork chops are typically served in Italian restaurants and in Italian cuisine, but many different cultures have adopted the preparation for its rich, hearty flavor. Seared and pan-fried pork chops make an elegant, yet simple main course that you can serve with numerous side dishes, both of Italian origin or otherwise, while appealing to even the pickiest of palates.
Wash both sides of the pork chops under cold, running tap water. Dry the pork chops with paper towels or disposable kitchen cloths.
Rub the pork chops on both sides with sea salt or kosher salt and freshly ground black pepper.
Spread 1/2 cup all-purpose flour evenly on a large serving platter.
Add 1 tbsp. vegetable or canola oil to the cast iron skillet. Heat the skillet over high heat for 1 minute or until the oil just begins to smoke.
Dredge the pork chops in the flour mixture, coating evenly on both sides.
Put the pork chops in the hot skillet and cook for 1 minute on each side. Remove the pork chops and place them on a layer of paper towels or disposable kitchen cloths to remove the excess oil.
Place the pork chops back in the skillet and add 1/8 cup filtered water or white wine.
Cover the skillet and cook for 15 minutes, flipping the pork chops halfway through.
Transfer the pork chops to individual serving plates or a large serving platter and serve immediately while hot.
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- If you want to add different seasonings like fresh or dried herbs, you can mix them in with the flower. Rosemary, sage, thyme and white pepper are commonly used to season pork chops, depending on the side dishes they will be served with
- You can still make this recipe if you don't have access to a cast iron skillet. A large, heavy-based skillet or sauté pan will work well, though it may not have the same flavor as a heavily seasoned cast iron skillet.
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."