South West Pan Fried Pork Chops
Description: These South West Pan Fried Pork Chops are perfect for pairing with Tex Mex side dishes or serving alongside a fresh salad topped with Ranch dressing and cornbread. Whether you opt for bone-in or boneless chops, this recipe delivers a flavor-packed punch that’s sure to please.
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Servings: 3
- Yield: 6 chops
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Boneless pork chops |
| 1/2 | Olive oil |
| 1 | Flour |
| 1 | Yellow cornmeal |
| 2 | Salt |
| 1/2 | Black pepper |
| 1 | Eggs |
| 2 | Sour cream |
| 1 | Turmeric |
| 2 | Chili powder |
| 2 | Garlic powder |
| 1/2 | Onion |
| 1 | Cayenne pepper |
| 1 | Black beans |
| 1/4 | Salsa |
Nutritional Information (per serving):
- Calories: 1520.2
- Fat: 82.9g
- Saturated Fat: 24.4g
- Cholesterol: 411.8mg
- Sodium: 1627.5mg
- Carbohydrates: 91.4g
- Fiber: 13.2g
- Sugar: 6.1g
- Protein: 101.3g
Instructions:
-
Prepare the Chops:
- Begin by rubbing the pork chops with the seasoning mix, ensuring they’re evenly coated. Set them aside to marinate while you prepare the other ingredients.
-
Create the Eggwash:
- In a bowl, beat the eggs together with the sour cream until well combined. This creamy egg mixture will help to coat the pork chops and seal in their flavor.
-
Coat the Chops:
- Dip each seasoned pork chop into the eggwash, ensuring it’s fully coated. This step helps the flour mixture adhere to the chops during cooking.
-
Apply the Flour Mixture:
- In a separate bowl, combine the flour, yellow cornmeal, salt, black pepper, turmeric, chili powder, garlic powder, and cayenne pepper. Mix well to ensure even distribution of the spices.
- Coat each egg-dipped pork chop with the flour mixture, ensuring they’re thoroughly coated on all sides. Allow the coated chops to rest on a wire rack for 5 to 6 minutes. This resting period helps the coating adhere better during frying.
-
Heat the Oil:
- In a heavy skillet, heat the olive oil over medium-high heat until it shimmers. The hot oil is essential for achieving a crispy and golden exterior on the pork chops.
-
Fry the Chops:
- Carefully place the coated pork chops into the hot skillet, taking care not to overcrowd the pan. Fry the chops for 4 to 5 minutes on each side, or until they’re golden brown and cooked through. Adjust the cooking time accordingly if using bone-in chops.
-
Serve and Enjoy:
- Once the pork chops are cooked to perfection, remove them from the skillet and transfer them to a serving plate. Top each chop with a dollop of very hot black bean and salsa topping for an extra burst of flavor.
- These South West Pan Fried Pork Chops are best enjoyed immediately, alongside your favorite Tex Mex sides or a generous helping of salad dressed with Ranch dressing and cornbread.
Tips for Success:
- For extra flavor, consider marinating the pork chops in the seasoning mix for an hour or two before cooking.
- If using bone-in chops, adjust the cooking time accordingly to ensure they’re fully cooked.
- Make sure the oil is hot enough before adding the pork chops to the skillet to achieve a crispy and golden crust.
- Don’t overcrowd the skillet when frying the chops, as this can lower the oil temperature and result in soggy rather than crispy chops.
- Serve the pork chops immediately after cooking for the best flavor and texture. Pair them with your favorite Southwestern-inspired sides for a delicious and satisfying meal.
