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I would use my cast pan grill and cook for 4 minutes per side, to get them to medium-well done, and then edge fry them if they have a good thickness of fat and skin.

That is for pork shoulder chops, but if they are loin chops they would need a little less cooking time.

Dune

1

Pan fry in canola or vegetable oil or if you save your bacon drippings, just coat the pan with the bacon fat and pan fry the chops on medium high to high heat and sear the meat on each side for roughly 2-3 minutes.

1/2 inch is fairly thin, so they won't need more time than that to cook, but I usually drop the heat down to a medium to med. low heat and cook on each side another 2 minutes, or until the meat is cooked through.

To season the meat before, I pretty much use salt and pepper and maybe some chile pepper flakes and cayenne pepper, but their are limitless possibilities.

Specific Pork Chops Submitted by way of: PaulaAnn18 class: Pork Cutlets, Chops & Roasts ranking: total Time: 1 hr 10 min Makes: 6 servings elements: 6 pork chops 2/3 cup brown sugar 1 teaspoon paprika 1 teaspoon sage 1 teaspoon dry mustard half teaspoon salt 1/2 teaspoon pepper 1-half of tablespoons cold water guidance: Preheat oven to 300 degrees. Place pork chops in an extended, shallow pan. Don't stack or overlap. Do not brown chops. Mix all different parts collectively in a bowl to make a paste. Unfold paste over chops evenly. Bake, uncovered, for 1 hour at 300 levels. After they have got baked 45 minutes, flip chops as soon as. Spoon one of the mixture in the bottom of the pan over each chop and conclude baking.

Use cracker meal coating but first dip in water, then roll in cracker meal. Put on baking pan, bake at 425 degrees or directions on box, anywhere from 15 minutes to 30, depending on size of chops. I'd try 15 to 20 for 1/2 inch chops. Spray cooking oil on pan, then after breading chops, put in pan, use 1/4 cup or less melted butter with seasonings, like Rosemary or italian seasoning, then drizzle butter over chops and bake.

I would braise them. heat some oil in the pan, brown the chops on both sides, then add liquid. Lately I have been using a can of apricots in pear juice. use the juice as the braising liquid, and when the meat it nearly done, add the apricots and a hefty measure of thyme.Delish!

Coat lightly with dijon mustard and then bread them - fry in hot pan with oil and a pat of butter.

Yummy.

FRENCH'S® CRUNCHY ONION PORK CHOPS

Ingredients:

3 cups (6 oz.) FRENCH'S® Original or Cheddar French Fried Onions

3 tbsp. all-purpose flour

6 (1/2-inch thick) bone-in or boneless pork chops, season with salt and pepper to taste

1 egg, beaten

Directions:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.

DIP pork chops into beaten egg; then coat with onion crumbs, pressing firmly to adhere. Place chops on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.

http://www.frenchs.com/recipe/frenchs-crunchy-onio...

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Garlic - Parmesan Crusted Pork Chops.These savory pork chops come out juicy, tender, and are complimented wonderfully by the parmesan, sage and garlic. This great dish can stand alone without needing a sauce or gravy to flavor it...and makes an easy dinner in less than an hour.

Ingredients

4 1/2-inch thickCenter-cut loin pork chops; (bone-in or boneless)

3/4 teaspoonSalt

1/2 teaspoonBlack Pepper

1/2 teaspoonDried rubbed sage

1/2 teaspoonDried thyme

3/4 cupsParmesan cheese; freshly grated

2 largeEggs

1 tablespoonVegetable oil

1 cupDried seasoned bread crumbs; (I use Progresso garlic and herb)

Olive oil; (for shallow frying)

4 large clovesGarlic; peeled and chopped

Lemon wedges; for serving

Parsley sprigs; to garnish

Garlic - Parmesan Crusted Pork Chops Preparation

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

http://www.bigoven.com/recipe/164785/garlic-parmes...