Pan-fried pork chops
660 cals, 53p, 23c, 39f (per meal)
1 tsp (6g)
1 tbsp (14g)
1/2 cup (120mL)
1 tsp (2g)
1 cup (125g)
8 breakfast chop (896g)
1 tsp, ground (2g)
1
Salt and pepper both sides of the pork chops.
2
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
3
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.