Can you guess why I call these Scarborough Fair Fried Pork Loin Chops? Just sing the song and you'll be able remember the spices used in this recipe! I enjoy using the thin-cut loin chops because they fry up faster... but you could certainly use the bone-in pork chops if you wanted.
Scarborough Fair Fried Pork Loin Chops
1 pound of boneless, thin-cut, pork loin top loin chop (usually 7 to a package)
3/4 cup vegetable oil
1/2 stick or 4 tablespoons butter
1 1/2 cup flour
2 eggs, beaten
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1 teaspoon pork seasoning
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1. Sprinkle pork on both sides with salt & pepper.
2. In a bowl, whisk together flour, seasoned salt, pork seasoning, pepper, parsley, sage, rosemary and thyme.
3. In another bowl, add beaten eggs. One at a time, bathe each pork lion in the egg, then place in the flour mixture and coat all over.
4. In a skillet, heat oil on medium high. Melt 4 tablespoons of butter in the oil.
5. Place pork loin in the skillet and fry for 9 minutes one side and 5 minutes on the other... or until both sides are a crispy, golden brown and no longer pink in the middle.
6. Place on in a tray layered with paper towel to absorb excess oil.
7. Serve with mashed potatoes and creamed corn.