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Entree: Pan-Fried Pork Chops

Source of Recipe


Cook's Country magazine



List of Ingredients



• 1 tsp garlic powder
  
• 1/2 tsp paprika
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1/4 tsp 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 (* optional)
  
• 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.
   
   Serves 4
   
   
   






Final Comments


Chops between 3/4- and 1-inch thick will work in this recipe.

* If you don't have bacon on hand, use 1/2 cup vegetable oil -- or just enough to come about halfway up the sides of the chops.