Old-Fashioned Pan-Fried Pork Chops

Alan in SW Florida's Note:

I thought it was time to revisit on old-fashioned cooking method: Pan Frying. Is it time to bring it back? Go into any of the wonderful family-style restaurants in the South and order a pan-fried pork chop, and you are served a thing of beauty. For some reason, this no-fuss, easy method has fallen out of favor with home cooks (maybe because most recipes are so vague..."Season pork chop, cook in frying oil until done".) Follow my instructions and you will yield a beautifully browned, moist chop...serve with Macaroni & Cheese and some greens, and you will have a fast, old-fashioned weeknight supper.:)

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper (ground red pepper)
• 1 cup unbleached all-purpose flour
• 4 bone-in-rib pork chops (chops between 3/4 and 1 inch are best for this recipe) or 4 center-cut pork chops, about 3/4-inch thick (chops between 3/4 and 1 inch are best for this recipe)
• 3 slices bacon, chopped
• 1/2 cup vegetable oil

Directions:

1. Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl. Place the flour in a shallow dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop (Since pork chops have a tendency to curl when cooked at high heat, cutting the slits will prevent this from happening). Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (do NOT discard the flour). Transfer to a plate and let rest for 10 minutes.
2. Meanwhile, cook the chopped bacon in a large nonstick skillet over medium heat until the fat renders and the bacon is crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve for another use. (if having baked potatoes with the pork chops, serve with sour cream, chopped chives, and sprinkle on the cooked, chopped bacon -- YUM!) Do NOT wipe out the pan!
3. Add the oil to the fat in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
4. Serve and enjoy!

Reviews

[RedJim]

Just terrific! First time in years that I've gotten pork chops "right".

Son said his chop was just about the best he's ever tasted. Thanks for posting this recipe, Alan.

[~Nimz~]

The spice combination in this recipe is perfect. I had a 1 pound pork tenderloin that I sliced into about 1 inch thick steaks and that worked out perfect. Missed the flavor the bone adds but still a great flavor. We don't fry food very often, but when we do, we appreciate a great recipe and this one will be repeated at some point. Great southern comfort at its finest. thanks for sharing.

[GoBugsy]

A must try!!! I mixed the seasonings in with the flour, adding Tony Chachere's and replacing a little red pepper with ground black pepper. DELISH!