Friday, March 29, 2013

Recipe: Pan Fried Pork Chops

Based on a February 2009 recipe from Cook's Country and prepared for dinner on March 10, 2013. Serves 4.
This recipe can be used for up to four chops.


1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon table salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup all-purpose flour
2 bone-in rib or center cut, pork chops, ¾" - 1" thick
3 slices bacon
½ cup vegetable oil


  1. Cut the bacon into small pieces.
  2. Combine garlic powder, paprika, salt, black pepper, and cayenne pepper in a small bowl.
  3. Place the flour in a shallow dish or plate.
  4. Cut slits about 2" apart through the fat on the edge of the chops.
  5. Pat the chops dry with a paper towel.
  6. Season both sides of the chops with the spice mixture.
  7. Dredge the chops lightly in the flour and let rest on a plate for 10 minutes.
  8. In a non-stick skillet, cook the bacon pieces to render the fat, about 8 minutes.
  9. Remove the bacon pieces from the pan with a slotted spoon, leaving the fat behind. (Do what you wish with the fried bacon: snack on it or use it to garnish a salad.) 
  10. Add oil to the fat in the pan and heat on medium-high until just smoking.
  11. Dredge the chops lightly in the flour a second time and cook until well browned, 3-4 minutes per side.
  12. Serve.
Prepare the chops by making slits in the edges, patting dry, seasoning with a spice mixture, then dredging in flour.

Rest the seasoned chops for 10 minutes.
While the chops rest, render the fat from the bacon, remove the fried bacon, then add oil.

Dredge the chops again and cook on medium-high heat, 3-4 minutes per side.

No comments:

Post a Comment