We really don’t eat much pork besides bacon and the occasional pork chop from our local farm. But when we do get the pork chops, I’m a happy girl! I love me some high quality thick cut, bone in, pastured pork chops. Mmmm… so good! I like the thick cut because of how much fat is on the side of those bad boys.
Cut a little piece of fat and a little piece of meat… put it together and you get a mouth full of heaven!
I like this recipe because it’s simple and easy (kind of like all my other recipes). Hey, no one said you had to cook an extravagant meal with tons of ingredients for it to taste good! My mom used to cook pork chops like this but she always double breaded them (which you could do if you wanted, just repeat step 4).
If you do not want to use flour you can very well opt out and I’m sure it would still taste good. I like the flour because it gives it a little bit of crispy-ness.
Pastured Pork Chops (Lightly Breaded and Pan Fried)
- 2 thick cut, bone-in pork chops
- 1/4 cup flour (sprouted is best)
- 1 pastured egg
- unrefined sea salt (find it here)
- black pepper (find it here)
- butter for pan frying
- Liberally salt and pepper both sides of pork chops
- Crack the egg and whip it in a bowl
- Add flour to a plate big enough to hold the pork chops
- Take each pork chop and dip it in the egg then place on floured plate, carefully coating both sides
- On medium heat, melt enough butter to coat the bottom of the pan nicely so the pork chops don’t stick
- Pan fry on each side until golden brown and cooked to desired temperature
With pastured products it’s always good to cook them less than what you would normally cook conventional meat. When they are over cooked, they are too tough! I probably cook mine 5-8 minutes on each side (a little pink in the middle).
What is your favorite way of cooking pork chops?