Classic Pan-Fried Pork Chops (Свински котлети на тиган)
Традиционно ястие · Bulgarian
Tender and juicy pork chops, pan-fried to a golden-brown perfection. This classic Bulgarian preparation focuses on simple, high-quality ingredients to highlight the natural flavor of the pork.
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Съставки
- Pork chops (bone-in)4 thick-cut
- All-purpose flour1/4 cup
- Butter2 tablespoons
- Olive oil1 tablespoon
- Garlic2 cloves, minced
- Fresh parsley, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Стъпки
- 1
Pat the pork chops dry with paper towels. Season generously with salt and black pepper.
- 2
Lightly dredge the pork chops in flour, shaking off any excess.
- 3
Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and shimmering.
- 4
Carefully place the pork chops in the hot skillet. Sear for 3-4 minutes per side until deeply golden brown.
- 5
Reduce heat to medium-low. Add minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
- 6
Add 1/4 cup of water to the skillet to deglaze, scraping up any browned bits from the bottom.
- 7
Cover the skillet and continue to cook for 5-8 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C). Cooking time will vary based on thickness.
- 8
Remove pork chops from the skillet and let them rest for 5 minutes. Spoon pan juices over the chops. Garnish with fresh parsley before serving.
