Prep 20 mins
Cook 15 mins
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.:)
- 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
- 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.
- 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!
- 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.
- Serve and enjoy!
I never fry anything but an egg for the hubby on Sunday mornings for breakfast. But when he brought home the most beautiful center cut pork chops today, all he could say was "pan fried pork chops", over and over. The hubby knows this is my favorite place to come for recipes, so he actually came here and searched for recipes. When he found this one he said "This is IT!"<br/>I started with 4, 3/4 inch center cut chops. I made 2 double batches of the seasonings. I put one batch in the flour and used the other double batch to season the meat. Hubby and I both like well flavored meat and we love both paprika and cayenne. I used sea salt and fresh cracked black pepper. The garlic being doubled is a given. :) <br/><br/>I put about 1/2 cup of vegetable oil into my electric skillet, as it is big enough to hold all the chops at once vs. my smaller iron skillet. And since I've never fried a pork chop, it was going to make it easier to manage the temperature as well. I dredged each chop in the seasoned flour and placed it directly into the skillet, one at a time. I cooked each approx. 3 mins. on each side and then set on paper towels for another 8-10 mins. We are not gravy people (not to mention I felt guilty enough "frying" anything!), so we skipped the bacon/gravy steps, but who needed gravy? These chops were absolutely the best either of us had ever made or eaten. They were so juicy and so tender. I firmly believe the added spices into the flour and doubling them made these the hit they were for the both of us. Hubby couldn't stop raving about how good they really were and hasn't stopped patting himself on the back for being the "genius" who brought home the chops and found this recipe! Lol! It truly is a keeper recipe and I'll even make the "sacrifice" and fry a bit more often if it's this recipe! Thanks Alan!
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!
Good thing to revisit pan-frying. As a farmer, this it the epitome of good ol' cooking. In moderation, this meal is wonderful! All aspects fell together, and I followed this exactly as written. There is no need to change anything, perfect seasoning, perfect timing on cooking, all which produced a truly succulent chop that was a joy to devour. Thanks for posting, this was a true treat from the past. And looking ahead in the future. Used my old iron skillet. Just wiped clean and I was done.