OK, so a few of you have had these, and requested the recipe before, so last night when I made them I took step-by-step photos to assist any of you in making them…
First of all, the pork chops you buy are very important. They must be thin pork chops, and should be cooked within 1-3 days of buying them. I recommend NOT freezing them. Try to buy them right before you plan on using them.
Second,lightly flour the pork chops.
Place the lightly floured pork chops in the frying pan and season with salt & pepper, and Lawry’s.
Continue to flip the pork chops every couple of minutes while frying till they start to be lightly coated from the flour and seasonings in the oil. They will start to look like this ~
Now, this is where “the pork chops are done” intuition comes in – don’t overcook the pork chops or they will be dry and tough and the most delicious part of these is how tender they are! You can try cutting one open to make sure they’re not pink in the middle, but best of luck – this is a Jane-original recipe, so if any of you do try to make them – I hope you ENJOY!!!
For those who haven’t tried these, don’t be fooled into thinking they’re your average run of the mill pork chops. Ahhh, they make my mouth water just thinking about them. I will attempt it following your step by step, Jane, but I doubt I can make them as tender as yours.