Sunday, April 5, 2009

Crispy Pan Fried Pork Chops

These are quick, easy, and very tasty pork chops. If your looking for an easy meal to make these should be near the top of your list. Every person in our house ate these up and commented on how good they tasted. I could not believe how quick they cooked and to be loaded with flavor was an added bonus. This recipe comes from the Feb/March 2009 issue of Cook's Country. They also list a few other variations on this recipe, a BBQ pan fried pork chop and Herbed pan fried pork chops.I know I do a lot of recipes from Cook's Country magazine but I have to say I've never had something I do not like from the magazine. If you have not checked out the magazine I recommend you do.

1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup all purpose flour
4 bone in rib or center cut pork chops, about 3/4 inch thick
3 sliced bacon, chopped
1/2 cup vegetable oil

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.

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.

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.

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