You can’t go wrong with this dinner at our house! I have finally mastered frying pork chops. The cowboss is busy checking on the cows and calves many times a day, so the last thing he wants to do is to grill these  chops outside. He comes home and crashes hard every night. So, I needed to learn how to cook pork chops inside and still have the tender meat you get from the BBQ. It sure took me a few disasters, but I have nailed down!

Our new favorite light dessert is Cowboy Creme Brûlée. What is that thing?! It was so good that I didn’t have a chance to take a picture of that tasty concoction. Gone, in a second. Check out the recipe below. Easy, light and delicious recipe. IMG_1283.JPG

Pork Chops:

  • 4 pieces – 3/4″ bone in pork chops – cut a small incision into the fat side of the chop. This prevents curling of the chop. It will stay nice and flat.
  • 1 cup of flour
  • Weber Kicking Chicken Seasoning or you can use paprika, garlic powder, onion powder, pepper and salt (You should try the Kicking Chicken Seasoning. It is a great blend that works on chicken as well as pork).
  • 2 tbsp canola oil
  • 1/2 stick of butter (I know, I know. Trying to cut out butter as much as I can, but you do need it for this recipe).


  • Bring the chops to room temperature, at least 30 minutes. Pat them dry and season. Dredge in flour on both sides.
  • Heat your cast iron skillet (ribbed skillet is the best, but any will do) on high eat, let it come to a high temperature, pour in oil and butter.
  • Shake off the flour and put the chops in the skillet.
  • Cook for about  4 minutes on the first side, depending on the size of the chop.
  • The other side only takes about a couple of minutes.
  • Let the meat rest on a plate and cover with foil.

The chop is so tender, yet you end up having a nice outside crust on the meat. You have to use the butter. It just doesn’t fry right without it.

Potato Casserole: Can’t go wrong with The Pioneer Woman’s Funeral Potatoes. Just that good. We like to use the O’Brien Potatoes vs Hash Browns.

Cowboy Creme Brûlée:

  • 1 pkg vanilla pudding (cook and serve, NOT instant)
  • 1/2 cup of frozen berries (smaller is better)
  • 1 tbsp sugar

Cook the pudding as directed on the package. You will need 3 oven proof bowls. The bottom of the bowls get the frozen berries and you will pour the hot pudding over the fruit. This will let out all of the fruit juices. Let it cool on the counter for about 10 minutes and refrigerate for about 2 hours. Sprinkle sugar over the top and set it under the broiler for about 30 seconds. Don’t walk away. It goes quick! It is nice and light and fancy! It is hard for us to go out for dinner during this time of year, so we need to be creative. 🙂

Dobrou Chut! Bon Appetite!