Yield: 8 Servings
|8||Pork chops; 3/4 inch thick about 4 pounds -|
|Black pepper; freshly ground|
|2 cups||All-purpose flour|
Recipe by: Sylvia Woods Preparation Time: 1:00 1) Trim the excess fat from the edges of the pork chops. Sprinkle them generously with salt and pepper.
2) Season the flour generously with salt and pepper. Dredge the pork chop in flour until coated on all sides. Shake off any excess flour.
Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect) to fill it to 1 inch. Heat over medium heat to 375oF. (A small cube of bread dropped in the oil will brown in about 30 seconds.)
3) Add only as many of the pork chops to the skillet as will fit without touching. Cook them, turning them once, until cooked through (no trace of pink remaining in the center) and deep golden brown, about 12 minutes. Use a long-handled fork or tongs to prevent getting splattered.
4) Remove the pork chops from the skillet to drain. Sprinkle them with paprika and serve hot.