When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

Feeling stuck in a pork chop rut? It happens to the best of us. But there’s a whole world of ways to make them exciting again ...

Brown the chops for 2 to 3 minutes until nicely browned regulating the heat so they don't burn. Flip the chops; cover the pan and brown 3 to 4 minutes more.

8 pork collar steaks or chops, sliced about ¼ inch (6 mm) thick (see Note) 3 tbsp. shio koji 1 tbsp. salt 2 tsp. Chinese five-spice powder 2 tbsp. rice vinegar 2 tsp. sugar 2 tbsp. light soy ...

Remove the lid and add the pork chops. Refrigerate for 2-3 hours. When you're ready to cook, remove the chops from the brine, rinse them extremely well, and pat them dry.

Once the oil is hot, place the pork chops (1 at a time) in the oil, and fry for about 4 to 5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined rack to drain.

Drummond wrote about her pan-fried pork chops recipe in a 2009 blog post on The Pioneer Woman website, sharing her easy trick for the best-tasting chops that cook in no time.

In a medium bowl, whisk together the buttermilk, egg, 2 teaspoons salt and 1 tablespoon spice mixture. Pour into a large zip-top bag. Add pork chops to the buttermilk mixture and turn the bag to ...