Pork Chops with Browned Garlic Butter
I've been cooking these for over 30 years since getting the recipe out
of a Chef Paul Prudhomme cookbook called "Authentic Cajun Cooking" that I ordered off a jar of Tabasco sauce.
Because this is a family favorite, I make large batches of the seasoning mix to keep on hand and speed preparation. We use it on
chicken and fish as well as grilled or (the favorite) fried pork chops. We usually don't make the browned butter garlic sauce, but it is quite delish, too.
of a Chef Paul Prudhomme cookbook called "Authentic Cajun Cooking" that I ordered off a jar of Tabasco sauce.
Because this is a family favorite, I make large batches of the seasoning mix to keep on hand and speed preparation. We use it on
chicken and fish as well as grilled or (the favorite) fried pork chops. We usually don't make the browned butter garlic sauce, but it is quite delish, too.
Equipment
- Iron Skillet
Ingredients
- 1 Tbsp salt
- 1/2 tsp ground cumin
- 3/4 tsp garlic powder
- 1/2 tsp white pepper
- 1/2 tsp dry mustard
- 1/2 tsp rubbed sage
- 1/2 tsp dried thyme leaves
- 1 1/4 Cup all purpose flour
- vegetable oil for frying
Browned Garlic Butter Sauce
- 1 1/2 sticks salted butter
- 2 tsp minced garlic
- 1 Tbsp + 1 tsp minced fresh parsley
- 1 Tbsp Tabasco Sauce
Instructions
- Combine the seasonings in a small bowl, mixing well.
- Sprinkle the pork chops with some of the mix (use a total of about 2 T.), patting it in with your hands.
- Thoroughly combine the remaining mix with the flour in a pan (cake or pie pans work well). Set aside.
- Heat about 3/4 inch of oil in a 10" cast iron skillet over medium-high heat until hot. Just before frying each chop, dredge it in the seasoned flour, shaking off excess.
- Fry in the hot oil until dark golden brown and cooked through, about 4-5 minutes per side. (Hubby prefers 1" thick pork chops with fat, which require a longer cooking time, turning often to prevent burning.)
- Drain on paper towels. If desired, make the Browned Garlic Butter Sauce and serve immediately.
Browned Garlic Butter Sauce
- Melt the butter in a 1-Qt. saucepan over high heat until half melted, shaking the pan almost constantly.
- Add the garlic and continue cooking until butter is melted and foam on the surface is barely browned, about 2-3 minutes, shaking the pan occasionally.
- Stir in the parsley and Tabasco and cook until sauce is lightly browned and very foamy, about 1-2 minutes.
- Remove from heat and immediately drizzle over the pork chops. Makes about 2/3 c.
Notes
Frying Tip: I get far superior results in my deeper iron skillet. I have one 10" that is deeper than my others - it is a size that I rarely see. Because it is deeper, it is able to maintain the temperature of the oil better. If you don't have a deep skillet, don't try to fry more than 2 at a time.
