pan fried pork chops

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My husband is asked quite frequently what he likes most about my cooking – cuisines, recipes, ingredients. He is my biggest fan and most considerate critic! Luckily, he says he can count on ONE hand the number of meals he hasn’t enjoyed in 8 years of marriage. I consider that a win! Here is one of his faves!

This is another simple and quick pork recipe that even R&R enjoy. There are always leftovers but it’s always eaten!

You can use either a pork loin or simply thinly sliced boneless chops. With chops, I trim a bit of the fat off but still pound them as thin as possible.

2 lb pork loin/pork chops
3 tbsp olive oil
salt and pepper
garlic sriracha seasoning – linked HERE
onion powder

Rinse and pat dry the pork loin with paper towels.

Lay the pork loin on a cutting board and cut 2″ slices.

With the flat sides down on the cutting board, cover pork with saran wrap or parchment paper. Pound the slices of loin with a mallet or heavy pan until 1/2″ thick.

Add salt, pepper, garlic sriracha, and onion powder seasonings to both sides (I leave the garlic sriracha off of 2 or 3 pieces so R&R will also eat it!).

Heat your pan over medium high heat until warm, add olive oil to cover bottom of pan, and add pork loin slices.

Cook each piece for 2-3 minutes per side. They will brown slightly and cook to a medium temperature.

Pull from the pan and serve! I serve with my chopped salad and roasted sweet potatoes.

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