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Fried Pork Chops

Sometimes all you need is a feel good meal to turn your day around. This is how I feel about these pork chops. The flavor is spot on and they are so versatile that they can really be served with anything.

Fried Pork Chops

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  • 4 bone in pork chops
  • Dijon mustard
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground cayenne pepper
  • 1/2 cup all purpose flour
  • Oil for frying



In a large skillet, heat about a half an inch of oil on medium high heat.


While the oil is heating up, in a flat dish with sides (I use a pie pan) combine all of the dry ingredients.


Pat down your pork chops with paper towels to remove as much moisture as you can.


Rub each side of the pork chops with some dijon mustard. Does not need to be a lot as all this is doing is giving the flour mixture something to adhere to. You really can't taste the mustard once it is cooked.


Put each dijon coated pork chop in the flour mixture and coat both sides. Add to heated oil.


Fry time will depend on how thick your pork chops are. I like to start with about 5 minutes and then flip them to see how they are doing. Just don't flip them too many times or you'll end up removing the batter. They are done once the inside is no longer pink at all.

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