3.02.2011

pork chops

Yes, this is yet another post about food, but I couldn't help myself. The other day on my Tumblr page, I promised that I'd provide the recipe for these guys, and I cannot go back on my word...

pork chop

So, without further adieu, here is the recipe for Pan-Fried Pork Chops from The Best of Cook's Country magazine:

Pan-Fried Pork Chops
Chops between ¾ and 1 inch thick will work in this recipe.
Serves 4.

Ingredients
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
3 slices bacon, chopped
1/2 cup vegetable oil

Instructions

1. COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 3 to 4 minutes per side. Serve.


This is the absolute best way to eat a pork chop. Trust me-- I'm a pork chop connoisseur.

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