I’m feeling lethargic this week, so I decided to do pan-fried pork chops with a baby spinach salad on the side. It takes 15 minutes, tops, and it’s really comforting food! I used The Pioneer Woman‘s pork chops as inspiration. The picture below is really washed out – the pork actually looked much more golden!

Ingredients:

Pork chops

Flour

Cayenne powder

Cumin

Paprika

Freshly ground black pepper

Salt

Canola Oil

Butter

1. I used thin-cut bone-in pork chops for this pork so that the outer crust wouldn’t burn while cooking it all the way through. I put a small pile of flour on a plate and mixed in everything but the salt. I probably used about 1/4 cup flour, and 1/4 tsp or less of everything else. I just added ingredients until the flour started looked colorful.

2. Season the pork chops on both sides with salt and pepper. Coat the pork chops in the flour mixture and shake any excess off.

3. Heat up a pan with a shallow amount of canola oil. Once it’s heated up a little, put about 2 Tbs of butter and wait until it has melted. Once the butter is melted and the oil/butter mixture is at medium heat, place the pork chops in the pan. They only take a few minutes per side, and you don’t want to overcook them or they’ll be really tough. Once the edges start browning, flip them over and let them brown on the other side.

Voila! Pork chops in ~15 minutes! Now I have the rest of the evening to get a job…