Fried Pork Chop

At home, magic sarap and crispy fry is our language when we're talking pork chop. What about when these two things are absent or when one is totally against packed seasoning mixes? Good old salt and pepper is the way to go. Coating with flour also helps keep the pork chop's juices in.

The question now is how much salt and pepper to add? That is, it all depends on you. Personally, more salt and pepper will make me happy and I let the pork chop sit in the fridge overnight so it get seasoned deep. Better yet, sprinkle your pork chop with salt and pepper the moment you get home from the groceries before storing them in the fridge. This way, your pork chop is already partially seasoned and ready to go when you need them. :)

1. Season your pork chop with salt and pepper. Let your pork chop sit in the fridge for at least 3 hours so the meat will absorb the seasoning in.

2. Dredge pork chop in flour, salt and pepper. Shake off excess flour before frying.

Before coating with flour, make sure your pork chop is dry. Patting with paper towel helps.

3. Heat oil and melt butter.

4. Fry each side of the pork chop until brown. Use medium heat to ensure meat is cooked through.

5. Let sit for a couple of minutes before chopping to seal juice in. Serve and enjoy!

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