Skillet Fried Pork Chops: Stacy Lyn’s Meal Made Easy
Super fast, tender and juicy pork chops. Can life get any better? Yes. It. Can. Fried Green Tomatoes make everything better. That’s why I had to make them one of the sides in this Skillet Fried Pork Chops Meal Made Easy.
These Fried Pork Chops start out in a skillet on the stovetop and then finish baking in the oven. This fry-and-then-bake process is the secret to chops that are beautifully browned on the outside yet tender and juicy on the inside.
This main dish lends itself to just about any side dish. Most of the time, I serve fried pork chops with my Mashed Potatoes with Caramelized Onions, but this weekend, I think I’m going to serve it with a creamy squash casserole with a crunchy topping of buttered Ritz crackers.
And, of course, I’m adding those fried green tomatoes. I have 2 fried green tomato recipes: Southern Fried Green Tomatoes and Baked Fried Green Tomatoes. The baked ones have 50% less fat, making them a health food in my book! They stay crunchy, too. You can rewarm them the second day in a 200-degree oven until they are warm and crunchy.
Potato Salad and Black-Eyed Pea Salad also work together well with fried pork chops. In fact, it’s hard for me not to serve some kind of pea or bean with them. Come to think of it, white beans would make a particularly great bed for these pork chops, too.
I love the fact that you can make these sides ahead and cook the pork chops on the day your meal will be served. I like to make a double portion of all of it and feast on fried pork chops and sides for days. One day of cooking, 3 days of delicious food!! How can life get any better?
