Pan-Fried Pork Chops

October 20, 2010

This is the second recipe I’ve made from the new season of Cook’s Country (the first was Sunday’s highly recommended potato wedges). Despite being quick to cook and inexpensive, I rarely make pork chops because they are pretty bland. In fact, these are my first pork chops for 2010. Despite my prejudice against pork chops, I was excited by what I saw on my television screen and was eager to give this new recipe a try.  Overall, these are very good fried pork chops. But they are a little tame and I will confine these to mid-week meals. My 9-year-old son asked, “Where’s the sauce?”  Good question, Nico.

Easy weekday recipe; ready in 45 minutes.

The Blade and Sirloin chops were more abundant and less expensive, but don’t be tempted. Hunt down the leaner Center-Cut or Rib chops (about 3/4-to-1-inch thick).  The complete recipe is here. Mix 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon cayenne pepper in a small bowl. Pour 1 cup flour into a shallow plate. Pat chops dry and sprinkle both sides with spice mixture. Dredge in flour and let sit for 10 minutes on a plate. Meanwhile cook 3 slices of diced bacon in 12-inch non-stick pan. The bacon grease is all that is needed (It wasn’t hard to find a volunteer in my house to snack on the bacon bits.) Add 1/2-cup vegetable oil, and wait until you see the first wisps of smoke. Then dredge the chops for a second time in flour and pan-fry for 4 to 5 minutes per side.

4-stars. Nice flavor, but a little tame. Perfect for a hectic weekday meal, when you want a hearty meal without a lot of fuss.


  1. Recipe doesn’t call for trimming fat, but it cooks for so short a time that I will definitely trim it next time.
  2. I will apply 50% more seasoning next time.

Rating: 4-star.
Cost: $4.75 for 4 chops.
How much work? Low.
How big of a mess? Medium.
Started: 6:00 pm  Ready:  6:45 pm.

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