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Cook’s Country Pan-Fried Pork Chops




Source of Recipe


The Complete Cook's Country TV Show Cookbook


Recipe Introduction


These are good, fast, simple pork chops. The chops might benefit from a quick brine. The recipe calls for cooking bacon and using the resulting fat to cook in, but I always have bacon grease, so I just used that. If you like, you can also make gravy – just pour off all but 2 T. of oil, add 2 T. of the flour and make a nice, toasted roux. Slowly add 2 c. milk and stir until thickened.


List of Ingredients




1 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1 c. AP flour
4 (8-10 oz.) bone-in rib or center cut chops, about 3/4-inch thick, trimmed
3 slices of bacon, chopped – or 3 t. bacon fat
1/2 c. vegetable oil


Recipe



Mix garlic powder, paprika, salt, pepper and cayenne in a small bowl. Put the flour in a pie pan. Dry chops with paper towels and cut 2 slits through the fat spaced about 2-inches apart. This will prevent the chops from curling up as they cook. Sprinkle both sides of the chops with the spice blend and then dredge in flour. Shake off the excess flour (don’t throw the remaining flour away) and set chops aside for 10 minutes.

Cook the chopped bacon in a 12-inch skillet until the fat has rendered and the bacon is crisp – if you are using bacon grease, just skip this step. Drain the bacon and reserve for some other use. Add the oil to this pan. Dredge the chops in the flour again and shake off any excess flour. Heat the bacon grease/oil mixture over medium high heat and cook the chops until nicely browned on each side. This will only take 6-8 minutes.

Makes 4 pork chops.