Herbed Pan-Fried Pork Chops
From Cook's Country
Center-cut or bone-in pork chops worked best in our Pan-Fried Pork Chops recipe. The bone added valuable flavor to the meat and prevented it from drying out. Simply dredging the pork chops in flour, as most recipes instructed, produced a spotty, insubstantial crust that wouldn’t stay put. We have had success letting floured chicken rest before re-dredging and frying, and we wondered if the same treatment would work for pork. Sure enough, our double-dipped chops emerged from the pan with a hefty crisp, golden brown crust.
To flavor the crust, we settled on dried marjoram, dried thyme, dried basil, dried rosemary, dried sage, ground fennel, and salt. Applying the spices directly to the meat, rather than adding them to the flour, let us season the chops more thoroughly. Augmenting the oil with fat from the bacon gave our cooked chops succulence and a depth of smoky flavor.
Chops between ¾ and 1 inch thick will work in this recipe.
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