Pan Fried Pork Chops
Ingredients
· Pork Chops
· Oil for Frying
· ½-1 Cup Flour
· 1 tsp Salt
· Seasoning Salt
Instructions
1. First, rinse the pork chops under cold water and pat them
dry.
2. Put your frying pan on medium heat and add enough oil to
cover the bottom of the pan. About ¼ cup.
3. While the oil is heating, pour ½ cup of flour onto a plate
and sprinkle liberally with seasoning salt.
4. Using a pair of tongs dredge each pork chop in the flour
mixture. Making sure to thoroughly coat both sides and the
edges.
5. When the oil is hot, place your chops in the pan.
6. Cook for approximately 3 minutes on the first side. The edges
of the chops will start to turn a nice, golden brown. Then turn
them with the tongs and cook for approximately 3 more minutes.
7. Since they are thin, that should be plenty of time to cook
them to a beautiful golden brown on the outside and just
ever-so-slightly pink on the inside.
Pan Fried Peaches
Ingredients
2 Peaches
2 tsp coconut oil
¼ cup full fat coconut milk
1 ½ TBSP honey
Cinnamon Powder to sprinkle
Instructions
1. Heat a cast-iron skillet to medium and add the coconut oil.
While that's melting, wash and dry the peaches, then slice them in
half. Use a spoon or your fingers to remove the pits and discard.
When the oil and pan are hot enough, place the peach halves face
down and cook 2 minutes. Flip and cook for another minute.
2. Remove from the pan to a bowl or rimmed plate. Sprinkle
cinnamon powder across the tops of the peach halves. Pour coconut
milk into the middle of the peaches and then the rest of the milk
around the peaches. Drizzle raw honey across the halves. Serve
immediately or let it sit for a few minutes so the peaches warm up
the coconut milk.
