4 bone-in rib or center cut pork chops, about 3/4 inch thick
3 slices bacon, chopped
1/2 cup vegetable oil
Instructions
COAT CHOPS- Combine garlic powder, paprika, salt, pepper, and
cayenne in bowl. Place flour in shallow dish. Pat chops dry with
paper towels. Cup 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.
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.
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.
Originally Submitted
1/10/2009
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