Lightly Coated Fried Thin Pork Chops
This is one of my most requested foods. My family loves these. They only have a light coating of flour for the “crust” so, it’s not overbearing.
I use the thin cut for a couple reasons. First, it cooks in less time. Sometimes, that’s a good thing if you’re cooking for a crowd. This time I didn’t have to cook for a crowd. Only 4 of us. And second, with the thin cut and the thin crust, it’s a perfect combo. One doesn’t over power the other. It’s like a half and half deal.
Don’t get me wrong, I still love a thicker cut pork chop, but there are times I like to taste the crust just as much as the pork chop. AND….I am a huge crust lover, but can’t always handle the “fried” part of it.
All you need for this recipe is the thin cut pork chops, and then flour and the seasonings. And of course, the oil to fry it in. Very simple, very easy. No jumping through hoops for this tasty little guy.
I served mine with some boiled potatoes, green beans and pork gravy. I have to have potatoes with my pork chops for some reason. It’s like the two go together perfectly. I either mash the taters, boil them or fry them.
What do you like to serve with your fried foods?