{"id":7571,"date":"2026-02-15T18:54:52","date_gmt":"2026-02-15T18:54:52","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:54:52","modified_gmt":"2026-02-15T18:54:52","slug":"fried-pork-chops","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/fried-pork-chops\/","title":{"rendered":"Fried Pork Chops"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>8 pork chops 3\/4 inch thick about 4 pounds<br \/>\nsalt<br \/>\nblack pepper freshly ground<br \/>\n2 C. all-purpose flour<br \/>\nvegetable oil<br \/>\npaprika<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Trim the excess fat from the edges of the pork chops. Sprinkle them generously with salt  and pepper. Season the flour generously with salt and pepper. Dredge the pork chops in  flour until coated on all sides. Shake off any excess flour. Pour enough vegetable oil into  a heavy deep skillet (cast-iron is perfect) to fill it to 1 inch. Heat over medium heat to  375. Add only as many of the pork chops to the skillet as will fit without touching. Cook  them, turning them once, until cooked through (no trace of pink remaining in the center)  and deep golden brown, about 12 minutes. Use a long-handled fork or tongs to prevent  getting splattered. Remove the pork chops from the skillet to drain. Sprinkle them with  paprika and serve hot.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;But He answered and said, &quot;It is written, &#039;MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.&#039;&quot; (Matthew 4:4)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/fried-pork-chops\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7571","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7571"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7571\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}