The flavor in pastured pork comes from the land, from the fresh air and the healthy life of the animal. Pastured pork tends to be a darker meat than commercially-raised pork, because of the time the animal spends walking and rooting around. Our pork chops are a flavorful treat, and so easy to cook with the following recipe.
Pleasing Pork Chops
This recipe works for boneless or bone-in pork chops.
Pork Chops, about ¾ inch thick
Flour for dredging
Oil for pan-frying, grapeseed or other heat-tolerant oil
Let your pork chops come to room temperature.
In a shallow bowl, put enough flour to dredge the chops, and season as you like. I like to use Lawry’s Seasoned Salt.
Heat your skillet to Med-high heat. Drizzle oil to cover the bottom of skillet, and wait for it to get hot.
Pat the chops dry with paper towels, and dredge in flour mixture.
Pan-fry the chops in the oil. Be careful not to overcook, just get them nice and crispy on each side, about 3-4 minutes per side.