It’s the weekend so mommy is cooking. Today I’m making Slow Fried Pork Chops, hubby’s request. I tend to make chicken allll the time . Its easier and less fatty honestly, but I need to keep my hubby happy, so pork chops it is. Here we go.
Step 1 – Clean your raw pork chops in water and vinegar in a large bowl and then drain.
Step 2 – Season your pork chops. Sorry loves, but I don’t measure seasoning, I cook like my mom, I just open the bottle and shake until it feels right. I used Adobo with pepper (no MSG), Turmeric powder, Garlic powder, Oregano, and red pepper flakes–I put this ish on everything! Mix up the pork chops until its evenly coated with your seasonings. I place a plastic bag over the top of my bowl and then shake my bowl up and down vigorously. Refrigerate for 2-3 hours or overnight (like I did). If you don’t have time for an extended marinating session, just know the flavor will be compromised.
Step 3 – Add olive oil to a large frying pan and set the flame to a medium/low setting. If you have numbers on your stove, 2/3 is perfect. Allow the oil to heat up but watch it so it doesn’t start to burn and dry up.
Step 4 – Add chops to the frying pan. Depending on the size of your you may be able to cook more than two chops at a time. Cook your pork chops for about 5 minutes on one side and then turn over. Cook for about 5 minutes on the other side and then turn over again.
Step 5 – Add about an 1/8 cup of water to your pan as illustrated in THIS VIDEO. This will allow you more time to cook your chops without them drying out. We like juicy chops! Cook your pork chops for about 5 minutes in the water and then turn over. Cook for about 5 minutes on the other side and if the water dries up, don’t worry.
Side Option Ideas: I will eat these pork chops with a baked potato topped with 1/2 tbsp butter, and a cup of california blend veggies. My hubby and son love corn on the cop so you could also eat this with corn on the cob and some steamed broccoli. Try it with brown rice and spinach. The options are endless.