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Perfect pan-fried pork chops

Perfect pan-fried pork chops

Ingredients 5
Servings 4-6
Time 20 minutes


  • 4-6
    pork chops, trimmed to your preference
  • salt, pepper and chicken or barbeque spice to taste
  • 30-45
    fresh cooking oil or olive oil
  • 15
    lemon or lime juice, or white wine vinegar
  • 15
    melted butter or margarine



Season pork chops with salt, pepper and chicken or barbeque spice. Use a few drops of cooking oil to help rub the seasoning into the surface of the chops.

Heat the oil in a heavy based frying pan until hot, but not smoking hot. Use tongs or a spatula (do not use a fork to poke holes into the surface of the pork chops) and gently place the porkchops in the hot pan.

Fry them on the first side for approximately 5 minutes or until the bottoms release from the surface of the pan easily.

Turn over and fry for a short period of time, just until the second side is light brown or just until the inside is light grey.

Do not ever overcook the pork chops.

There is no need for it.

Modern pork can even be served a little bit pink on the inside.

Add the lemon juice and melted butter to the pan and spoon it over the chops just before serving.

Take the chops out of the pan just before it is fully cooked. Leave to “rest” in the kitchen for at least 5minutes.

It will finish the cooking process and will be tender and juicy.

Serve with vegetables of your choice. Pat the pork chops dry with kitchen paper.

This is important as any water or moisture on the pork chops will cause them to splatter in the pan and they will not fry to a nice golden-brown colour and texture.



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