6 pork chops (boneless or bone-in, whatever floats your boat)
3 tablespoons creole seasoning
3/4 cup all-purpose flour
1/4 cup cornstarch
Directions
1 Season the chops on both sides with 2 tablespoons of the creole seasoning.
2 Combine the flour, cornstarch and remaining tablespoon of creole seasoning in a shallow bowl. Dredge the pork chops in the flour mixture.
3 In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side.
4 Remove and drain on paper towels. Season lightly with salt and pepper.
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