Cajun-Seasoned Pan-Fried Pork Chops
You can never have too many main course recipes, so give Cajun-Seasoned Pan-Fried Pork Chops a try. One portion of this dish contains roughly 52g of protein, 27g of fat, and a total of 536 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of butter, self-rising flour, cornmeal, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the self-rising flour you could follow this main course with the Pear and Dried Cherry Frangipane Cake as a dessert. From preparation to the plate, this recipe takes approximately 26 minutes.
Sprinkle pork chops with 1 tsp. seasoning.
Combine remaining seasoning, flour, and cornmeal. Dredge pork chops in flour mixture, shaking off excess.
Melt butter with oil in a large skillet over medium-high heat; add pork chops, and cook 8 to 10 minutes on each side or until done. Squeeze juice from lemon over pork chops, and garnish, if desired.
*Creole seasoning may be substituted.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.