Pan Fried Pork Chops

Ingredients

· Pork Chops

· Oil for Frying

· ½-1 Cup Flour

· 1 tsp Salt

· Seasoning Salt

Instructions

1. First, rinse the pork chops under cold water and pat them dry.

2. Put your frying pan on medium heat and add enough oil to cover the bottom of the pan. About ¼ cup.

3. While the oil is heating, pour ½ cup of flour onto a plate and sprinkle liberally with seasoning salt.

4. Using a pair of tongs dredge each pork chop in the flour mixture. Making sure to thoroughly coat both sides and the edges.

5. When the oil is hot, place your chops in the pan.

6. Cook for approximately 3 minutes on the first side. The edges of the chops will start to turn a nice, golden brown. Then turn them with the tongs and cook for approximately 3 more minutes.

7. Since they are thin, that should be plenty of time to cook them to a beautiful golden brown on the outside and just ever-so-slightly pink on the inside.

Pan Fried Peaches

Ingredients

2 Peaches

2 tsp coconut oil

¼ cup full fat coconut milk

1 ½ TBSP honey

Cinnamon Powder to sprinkle

Instructions

1. Heat a cast-iron skillet to medium and add the coconut oil. While that's melting, wash and dry the peaches, then slice them in half. Use a spoon or your fingers to remove the pits and discard. When the oil and pan are hot enough, place the peach halves face down and cook 2 minutes. Flip and cook for another minute.

2. Remove from the pan to a bowl or rimmed plate. Sprinkle cinnamon powder across the tops of the peach halves. Pour coconut milk into the middle of the peaches and then the rest of the milk around the peaches. Drizzle raw honey across the halves. Serve immediately or let it sit for a few minutes so the peaches warm up the coconut milk.