We have tons of great things happening this month so I am trying to keep our grocery bill down as much as possible to pay for all the fun we are having. One of the things is we are eating far more pork right now. It is super inexpensive at our local stores right now and I can fix it up so many different ways that hopefully we won’t get sick of it.
Now, pork is NOT my family’s first choice of meats. In fact I think they would choose anything other than pork. So I have quite a bit of a challenge ahead of me this month.
This package of mixed pork chops was $1.49 a pound. It had about 2 1/2 lbs. bone in. I researched the best ways to cook pork chops. My first instinct was to grill but all the research said if the chops are thin to coat and fry them for the best flavor and to keep them moist.
I have to say my family loved them! The secret is to add plenty of spices to the flour and NOT over cook them. Use your meat thermometer.
I served these with Frito Corn Salad (click here for link to recipe) and baked brown beans.
- 2 lbs. pork chops, thinner cut
- 2 cups flour
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 cup milk or fat-free half and half
- 2 large eggs
- On a large plate mix flour, chili powder, garlic powder, onion powder, celery salt, and black pepper until well combined.
- On a second rimmed dish mix milk and egg until well beaten.
- In a large skillet over medium to medium-high heat a skillet filled 1/4″ to 1/2″ with oil.
- When oil is hot dip a pork chop in flour, then dip in egg mix (letting excess drip off), then again in flour. Place in skillet of hot oil CAREFULLY!
- Cook 4-7 minutes per side being careful not to over cook. Remove chops from oil and place on a paper towel lined plate to soak up extra oil before serving.