Pan-Fried Pork Chops
Pan-Fried Pork Chops Preparation
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.
Center–cut or bone–in pork chops work best here. The bone adds valuable flavor to the meat and prevents it from drying out.
Simply dredging the pork chops in flour, as most recipes instruct, produced a spotty, insubstantial crust that wouldn’t stay put. We recalled that the test kitchen had success letting floured chicken rest before re–dredging and frying. The second dredge made for a sturdier, more substantial crust. Sure enough, our double–dipped chops emerged from the pan with a hefty, crisp, golden brown crust.
To flavor the crust, we settled on garlic powder, paprika, salt, pepper, and cayenne. Applying the spices directly to the meat, rather than adding it to the flour, let us season the chops more thoroughly.
Augmenting the oil with the fat from three slices of bacon gave the dish succulence and a depth of smoky flavor that, combined with the garlicky, golden crust, had tasters licking their chops.
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