Skillet Pork Chops
I used rib end pork chops. They were about 1/2″ thick. Adjust cooking times if using thicker chops. These turned out delicious! Reminded me of my Grand Byrd’s cooking!
2 pork chops (I’ve used rib end, and center cut which were about 1/2″ thick)
bacon drippings (or other oil)
salt & pepper
2 T flour
Unwrap pork chops and set on wire rack; season with salt and pepper on both sides. Allow to come to room temperature (at least 30 minutes).
Heat heavy non-stick skillet over medium-high heat. Melt bacon drippings or other suitable oil until hot. Sprinkle both sides of chops lightly with a bit of flour. Place chops in skillet and cook without turning until brown on first side. Turn chops; cover skillet; and reduce heat to low. Cook another 3-4 minutes.
Remove to a clean plate and cover with foil; allow to rest for 5 minutes before serving. Excellent!