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Pan Fried Pork Chops
Herb coated pork chops, pan fried and delicious.
Course
Main Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
0
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Calories
384
kcal
Author
Leigh Anne Wilkes
Ingredients
1/2
teaspoons
dried marjoram
1/2
teaspoon
dried thyme
1/4
teaspoon
dried basil
1/4
teaspoon
dried rosemary
crumbled
1/2
teaspoon
salt
1
cup
all-purpose flour
4
bone-in rib or center-cut pork chops . about 3/4 inch thick
2
Tbsp
canola oil
Instructions
Combine herbs and salt in bowl.
Place flour in shallow dish. Pat chops dry with paper towels.
Season both sides of chops with spice mixture and pat into chop
Dredge chops lightly in flour (do not discard flour).
Transfer to plate and let rest 10 minutes.
Add oil into a frying pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat.
Cook chops until well browned, 3 to 4 minutes per side.
Nutrition
Calories:
384
kcal
|
Carbohydrates:
24
g
|
Protein:
32
g
|
Fat:
17
g
|
Saturated Fat:
4
g
|
Cholesterol:
90
mg
|
Sodium:
356
mg
|
Potassium:
533
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Calcium:
14
mg
|
Iron:
2
mg