Enjoy these crispy and flavorful pan-fried pork chops, perfect for a quick and satisfying meal.
Rinse the pork chops under cold water and let them drain without patting dry.
Leaving the pork chops slightly wet helps the coating adhere better.
In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper.
Mix thoroughly to ensure even seasoning in the coating.
Dredge each pork chop in the flour mixture, ensuring an even coating, and shake off any excess.
Press the pork chops gently into the coating mixture for better adhesion.
Heat the canola oil in a large skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sizzle when a small piece of coating is dropped in.
Place the coated pork chops in the skillet and cook until golden brown on each side, about 4 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Reduce the heat to medium and continue cooking the pork chops until they reach an internal temperature of 145°F, about 5 minutes.
Use a meat thermometer to ensure the pork chops are cooked through.
Transfer the pork chops to a plate lined with paper towels to drain excess oil.
Let the pork chops rest for a few minutes to retain their juices.
Serve the pork chops warm with your choice of sides, such as mashed potatoes or a fresh salad.
Garnish with fresh herbs like parsley for added flavor and presentation.
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