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Perky Pan-Fried Pork Chops


  • 7 pieces Or 8 Pieces Tyson Breakfast Chops (very Thin Bone-in Pork Chops)
  • 1 cup Gold Medal All-purpose Flour
  • 1 teaspoon Lawry’s Seasoned Salt
  • 1 teaspoon McCormick Black Pepper
  • McCormick Cayenne Pepper To Taste
  • 1/2 cup Wesson Canola Oil
  • 1 Tablespoon Kerrygold Butter
  • Extra Salt And Pepper, To Taste



  • Rinse pork chops. Salt and pepper both sides of the pork chops.
  • Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
  • Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
  • Delicious and simple!