I love pork chops, but only when they are tender and juicy. The trick to keeping them juicy is, don't let the chicken stock run dry.
Tender Fried Pork Chops (serves 4)
*4 center cut or butterfly pork chops
*1/2 teaspoon sea salt
*1/2 teaspoon pepper
*1/2 teaspoon garlic powder
*1/2 teaspoon onion powder
*1/4 teaspoon cayenne pepper
*2 cup chicken stock
*1 tablespoon olive oil
*1 cup sliced mushrooms (optional)
~In a small bowl, mix salt, pepper, garlic powder, onion powder, & cayenne pepper
~Rub in on both sides of pork chops.
~Let marinate for 10-20 minutes.
~Heat up olive oil in a large frying pan, over med-high heat.
~Place all four pork chops into pan.
~Cook both sides until golden brown.
~Turn down heat to low and add a small amount of chicken stock, and cover.
~Add water/chicken stock whenever pan is starting to get dry. (you may not use all of the chicken stock)
~Cook about 30-40 minutes or until tender.
~Throw your mushrooms in the pan the last 10 minutes, along with a the little bit of chicken stock
`Substitute chicken stock for water
`Substitute chicken stock for wine.
`Substitute mushrooms for 1 quart of raspberries. (let them cook down to a sauce and put over cooked pork chops)
`Brown pork chops on both sides and bake, covered, in a 350 degree oven for 20 minutes. Turn oven town to 225 degrees and bake covered for another 25 minutes. Important to make sure it doesn't run dry of liquids.