Pan-Fried Pork Chops
In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. Was it time to bring it back?
Why This Recipe Works
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 garlic powder, paprika, salt, pepper, and cayenne. 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 the fat from the bacon gave our Pan-Fried Pork Chops succulence and a depth of smoky flavor.