These fried pork chops are tender, juicy and very easy to make. We are going to glaze them with plum marmalade (and other delish things) and let them cook in the frying pan with some browned onions. Yum!
Pork chops can dry up fairly quickly so it is important that you do not overcook them. I recommend that you brown them evenly on both sides and them finish cooking them for 3 to 4 minutes per side. That should be enough. Of course, you will have to decide if you want your to cook for longer.
One important thing to note is that you do not use a fork to flip these in the pan. If you do you will pierce them and lose juices. This will contribute to dry chops. Instead use some tongs or a spatula. Allow the pork chops to brown before you flip them. If they are stuck to the pan it means they are not ready. Whatever you do, do not force pull them as you will tear the meat. Be patient!
This is what you are going to need for this wonderful fried pork chops recipe:
8 pork chops – rinsed and pat dried
Dried oregano leaves
4 TBS plum marmalade
2 TBS yellow mustard
2 TBS apple cider vinegar
¼ cup red wine
2 TBS oil
2 small onions — sliced
Place the pork chops in a dish and season them generously with salt, pepper and oregano on both sides. Let them sit for about 15 minutes at room temperature so that they lose their chill before you cook them.
Mix the marmalade, mustard and vinegar in a bowl. Add the wine and mix well. Set aside.
Heat the oil in a large skillet. Add the chops when it is hot and brown them on both sides. Don’t flip them until they are evenly browned on the bottom. Use tongs or a spatula to flip your chops and not a fork so they don’t pierce and you lose all the juice. Set them aside.
Add the onions to the same skillet and cook. Scrape the skillet so take advantage of the brown bits. Cook the onions until they start browning. Return the pork chops to the skillet. Slather the top of the chops with ½ of your sauce and flip them. Slather the other side with the remaining sauce.
Allow the pork chops to cook for 3 to 4 minutes and flip them. Cook for an additional 3 to 4 minutes and serve. If they are not completely cooked cook them for a little longer. Make sure to scoop up the wonderful sauce and onions to serve these. Enjoy!