• Cooking Time: 20
  • Servings:
  • Preparation Time:


This is my adaptation of the Neely BBQ Family's recipe, with a few changes of my own. The results are a tasty and very tender chop.



  • 6 bone-in thin pork chops, or per your preference
  • 1/2 cup paprika (sweet)
  • 1/4 cup white sugar
  • 1 tsp. onion power
  • Coarse salt (optional)
  • Peanut oil for frying


  • Mix paprika, sugar and onion powder together in a small bowl.
  • Generously sprinkle both sides of the pork chops using enough of this mixture to coat them, and massage it into the meat.
  • Salt the chops on both sides according to your taste preference.
  • Place chops in a covered container and refrigerate for 4 hrs. or overnight.
  • Heat peanut oil, just enough to barely cover the bottom of the pan, in a heavy fry pan (I use an electric skillet set at 350 degrees).
  • Fry chops on both sides for several minutes to brown them, careful not to burn; transfer to a baking pan and finish them off in a 325 degree oven until they are no longer pink in the center, about 20 minutes more or less.

Categories: Main Dish  Pork  Refrigerator  Stove 
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