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.
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.
- Recipe doesn’t call for trimming fat, but it cooks for so short a time that I will definitely trim it next time.
- I will apply 50% more seasoning next time.
Cost: $4.75 for 4 chops.
How much work? Low.
How big of a mess? Medium.
Started: 6:00 pm Ready: 6:45 pm.