{"id":1930,"date":"2011-03-11T17:35:49","date_gmt":"2011-03-11T17:35:49","guid":{"rendered":"http:\/\/www.bartbusschots.ie\/blog\/?p=1930"},"modified":"2014-08-07T12:45:06","modified_gmt":"2014-08-07T12:45:06","slug":"pan-fried-pork-chops","status":"publish","type":"post","link":"https:\/\/www.bartbusschots.ie\/s\/2011\/03\/11\/pan-fried-pork-chops\/","title":{"rendered":"Pan Fried Pork Chops"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.bartbusschots.ie\/blog\/wp-content\/uploads\/2011\/03\/IMG_0491.jpg\" alt=\"Pan Fried Pork Chops\" title=\"IMG_0491.jpg\"  width=\"220\" height=\"160\" style=\"float:right;margin:3px;border-width:0px\" \/>This isn&#8217;t so much a recipe as a quick and simple tip for making fried pork taste great. You can use regular pork loin chops, or some of the more exotic cuts like gigot Chops.<\/p>\n<p>All you&#8217;ll need is your pork, some ground Nutmeg, crushed black pepper, salt, and a little vegetable oil.<\/p>\n<p><!--more--><\/p>\n<p>Start by seasoning the chops with the salt and the black pepper, ideally freshly ground. Then add a good sprinkling of Nutmeg &#8211; you want to have a thin coating across the entire chop.<\/p>\n<p style=\"text-align:center\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.bartbusschots.ie\/blog\/wp-content\/uploads\/2011\/03\/IMG_0487.jpg\" alt=\"Season with salt, pepper &#038; Nutmeg\" style=\"border-width:0px;\" width=\"490\" height=\"400\" \/><\/p>\n<p>Heat up a frying pan with a little vegetable oil, and place the chops in with the seasoned side down, then apply the same seasoning to the other side. Fry until cooked through, turning regularly.<\/p>\n<p style=\"text-align:center\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.bartbusschots.ie\/blog\/wp-content\/uploads\/2011\/03\/IMG_0488.jpg\" alt=\"Fry in a little vegetable oil\" style=\"border-width:0px;\" width=\"490\" height=\"378\" \/><\/p>\n<p>This goes really well with mashed potatoes and cauliflower with a milk sauce, or with just Apple Sauce and mash.<\/p>\n<p style=\"text-align:center\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.bartbusschots.ie\/blog\/wp-content\/uploads\/2011\/03\/IMG_04911.jpg\" alt=\"Pork Chops with Mash &#038; Cauliflower\" style=\"border-width:0px;\" width=\"490\" height=\"340\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This isn&#8217;t so much a recipe as a quick and simple tip for making fried pork taste great. You can use regular pork loin chops, or some of the more exotic cuts like gigot Chops. All you&#8217;ll need is your pork, some ground Nutmeg, crushed black pepper, salt, and a little vegetable oil.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[340],"tags":[497,342,377,494],"series":[],"class_list":["post-1930","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-meat","tag-pan-fried","tag-pork","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7t9xK-v8","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/comments?post=1930"}],"version-history":[{"count":5,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1930\/revisions"}],"predecessor-version":[{"id":1938,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/posts\/1930\/revisions\/1938"}],"wp:attachment":[{"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/media?parent=1930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/categories?post=1930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/tags?post=1930"},{"taxonomy":"series","embeddable":true,"href":"https:\/\/www.bartbusschots.ie\/s\/wp-json\/wp\/v2\/series?post=1930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}