During the holidays, I love treating my family to our favorite holiday meals. Last night, oxtails were requested and my husband Doug was in hog-heaven chowing down on my Slow Cooked Oxtails and gravy at dinner.
When it comes to cajun food, I always love adding a little spice. This Dirty Rice recipe will be a favorite for anyone who loves the taste of southern cajun cuisine with a kick.
Anyone who knows me well knows that breakfast is my favorite meal of the day. During the holidays, between the cold weather and the family festivities, I like to enjoy a warm and savory quiche every know and then.
There’s nothing better than a simple, juicy, crispy, fried pork chop just like Mom use to make. The smell of pork chops frying in the kitchen makes me reminisce about my days as a child, so I took my mom’s recipe (and old family favorite) and created my own version with a delicious Bay Area twist.
This recipe is simple, easy, and fairly quick. Watch the video tutorial and get full recipe instructions below.
- 1 pk. center cut pork chops
- 2 cups all purpose flour
- 1 cup vegetable oil
- 1 tsp Old Bay Seasoning
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp red pepper flakes
1. Heat oil in a medium cast iron skillet or saucepan over medium heat.
2. Season pork chops with salt, pepper, garlic powder, red pepper flakes, paprika, seasoned salt, and Old Bay Seasoning. Coat pork chops with flour.
3. When the oil is hot, gently place the pork chops in the oil and fry for 5-7 minutes. There should be no pink inside, and pork chops should be golden brown. To test, cut the center or a pork chop. If the juices run clear, it’s ready for eating.
4. Once pork chops are done, remove them from the skillet and drain excess oil by allowing the pork chops to rest over paper towels.