Monday, October 15, 2018

Homestyle Breakfast Pork Chops

Nicely seasoned, thin cut, bone-in breakfast pork chops, and simply pan fried. Great for breakfast, lunch or dinner!
Nicely seasoned, thin cut, bone-in breakfast pork chops, and simply pan fried. Great for breakfast, lunch or dinner!

Homestyle Breakfast Pork Chops

While chicken and seafood are pretty common on our table, I have to say, pork is one of my favorite meats, and you can't beat a good thin cut pork chop for a quick meal.

They're referred to as breakfast chops because they are super thin, taking only a very short cooking time. This means they can get on the table fast, even faster than most typical pork sides like ham steaks, sausage and bacon. I would venture to say that they're likely just as often served for supper. Great either way!

Since these are not a dredged chop, the key is a flavorful seasoning blend. Here's how to make them.


Great with your breakfast eggs, or yes, even for supper. Simple. Easy. Delicious!

Pan seared, thin-cut pork chops, pictured here with cornbread dressing and quick fix green beans - a delicious, quick dinner option!
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Recipe: Homestyle Breakfast Pork Chops

©From the Kitchen of Deep South Dish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: About 4 to 6 servings


Ingredients
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 4 to 6 bone-in, thin-cut breakfast pork chops
  • 1/4 cup cooking oil (olive oil, canola, vegetable, bacon drippings), divided
  • 2 tablespoons unsalted butter, divided
Instructions

Mix together salt, pepper, Creole or Cajun seasoning, paprika and thyme. Sprinkle over both sides of chops and let rest at room temperature for 10 minutes.

Heat half of the oil over medium high heat in large cast iron or other nonstick skillet until it shimmers. Add 1 tablespoon butter and let melt. Cook pork chops in batches for about 1 to 1-1/2 minutes per side or until cooked through and nicely browned, adding oil and butter for second batch as needed.

For Pan Sauce: Add splash of chicken broth, white wine or plain water to pan drippings and bring to a boil, scraping up any browned bits. Pour sauce over chops.

Cook's Notes: If you have a lightweight press, use that to keep chops from curling, but reduce cooking time as they will cook even faster. For chops 1/2-inch in size, you'll need to cook about 3-1/2 to 4 minutes per side.

Source: http://deepsouthdish.com

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Posted by on October 15, 2018

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16 comments:

  1. Pork chop and eggs has been my favorite breakfast since 1970 when I first had it in a Greek diner in Chicago where I'm from.

    ReplyDelete
  2. I love your seasonings; I'll have to add them (usually just use salt and pepper). This is how I cook all my pork chops. It is a touch healthier than breading and frying in oil; to me, you get the flavor of a pork chop better. I snip the areas that curl/buckle up with my kitchen shears so they stay flat while cooking.

    ReplyDelete
    Replies
    1. Salt & pepper are really perfect, but I add a few other seasonings for just a little extra boost!

      Delete
  3. I'm a fan of breakfast chops with scrambled eggs and yours look very good.

    ReplyDelete
  4. Looks Yummy!!! Heading to store now to get the chops.
    I love all your recipes. another cook book soon???

    ReplyDelete
    Replies
    1. Hope you enjoy them Cherie! As to another cookbook, nothing in the works yet, only in my head!

      Delete
  5. I grew up eating off that Corel plate!!

    ReplyDelete
  6. Mary, I've never heard of breakfast chops before, but I'm all for 'em! Looks very good for any time of day!

    ReplyDelete
    Replies
    1. They're very good & super quick cooking because they are thin, thin cuts, perfect for cooking for breakfast!

      Delete
  7. Pork chops are one of my favorite foods cooked by about any method or recipe. A pork chop or TWO and cheesy scrambled eggs makes a fine dinner. I'm pretty sure my mother had the same plates with the little gold flowers. Many a good meal was served on those plates.

    ReplyDelete
  8. Hi Mary! I just wanted to get a little clarification. You say (initially) to cook the chops 1 to 1.5 mins per side, but to reduce it to 3.5 to 4 mins if using a press. So do we increase the cooking times if using a press? (Curious minds wanna’ know?) Thanks for your time! Lynne K.

    ReplyDelete
    Replies
    1. Hey Lynne! When using a press it'll cook faster, so you need to cook those an even shorter time as the press increases the heat intensity. The increased time note is referencing larger pork chops that are 1/2-inch in size since some folks may substitute a "regular" pork chop for the recipe, rather than the "breakfast" cuts that are far thinner.

      Delete

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