Sunday, February 13, 2011
Mustard Rubbed Fried Pork Chops
Iron skillets just get better with age.
Most things do.
We have those great, heavy, seasoned iron skillets that are passed down from our Grandmothers and those special to us.
I have a few rescue skillets that were resuscitated by cleaning and seasoning with TLC.
New iron skillets are purchased, with the anticipation of the beginning of a family heirloom.
I pulled "Old Betsy" out and decided to put a good scald on some pork chops.
This recipe is wonderful. It tenderizes and marinates at the same time. The hint of mustard with each bite is very nice too. I have used Prepared Mustard in the past and this works wonderfully.
Really any spice would work. Ideas of Cumin or curry or floating about in my thoughts and on my palate as I type.
6-8 Pork Chops
1 Teaspoon seasoned salt
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
4 Tablespoons Dijon Mustard
2 Teaspoons Paprika
1 Teaspoon Black Pepper
2 Cups all purpose flour
½ cup or so of Vegetable Oil
Rinse pork chops and pat dry. Line a plate or flat pan with foil or parchment paper.
Mix: seasoned salt. Garlic powder, Paprika, Pepper.
Add Prepared Mustard to spice Mixture.
Mix well and apply to both sides of pork chops.
Dredge pork chops in one cup of flour. giving a fine layer of coating.
Refrigerate for one hour.
Heat oil in a heavy skillet until at a good frying temperature.
While oil is heating, dredge chops again in reserved flour.
When oil is hot and pork chops to skillet. Careful not to overcrowd, fry a few at a time.
Cook for approximately ten minutes on each side. Remove and drain on paper towels.