Frying is one of the easiest and fastest ways of cooking pork chops. There’s no need to know how to cook in order to be able to fry meat, especially when it’s cut very thin. Different seasonings will give the food different flavors, so don’t be afraid to test all herbs and spices you can find. Here’s one of basic fried pork chops recipes to get you started if it’s the first time you cook.

Ingredients:

• 6 pork chops, bone-in, very thin
• 1 cup wheat flour
• 1/2 teaspoon salt (you can use seasoned salt, it’s nice)
• 1/2 teaspoon black pepper, ground coarsely
• 1 cup olive oil (or more, depending on the size of your pan)
• herbs and spices according to your preference

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 6

Cooking procedure:

Rinse the chops with water and dry them in a paper towel afterwards. This is a step you can skip, but some people prefer to let some water running over the meat before cooking it, just to make sure that any residue is gone. Sometimes, pork chops have small fragments of bone all over the surface and those aren’t nice when found in your mouth.

Mix the flour with the salt and the pepper in a large plate, then place the pork chops in the mix, making sure to cover them completely on both sides. Heat the olive oil in a frying pan, then take the pork chops out of the flour mix, shake them well to remove the excess flour, then put them in the pan. You’ll probably have room enough only for three chops if your pan is of average size. What you need to watch is that the pieces of meat don’t overlap. Fry the chops on each side for about 3-4 minutes. You’ll know when they are done when they turn yellow or when you can easily push the fork through them. Beware of hot oil if you decide to try them with the fork, because it might land on you and cause you burns if you’re not careful. This is a reminder that you should never cook naked, but I bet you knew that already.

After taking the cooked chops out of the pan, let them rest a little bit, so the oil gets drained, then serve them with mashed potatoes and with pickled beetroot.