So, somewhere along the way, we seemed to have gotten away from pan frying. We were convinced that it wasn’t good to fry and so those good old southern recipes got lost in the shuffle of recipes that called for baking and grilling your food. Well, I think it’s time to bring it back. Especially when it comes to pork chops. There is nothing more gorgeous than a perfectly seasoned, beautifully browned, moist and tender pork chop.
Now keep in mind not all pork chops are alike. If you truly want a moist chop, it all starts with the right cut. I only buy the Porterhouse cut when I buy pork chops. Also known as the bone-in Loin chop, it is the Cadillac of all chops. It includes the loin and a small piece of tenderloin, separated by a T-shaped bone for extra juiciness.
Pan Fried Country Pork Chops
4 bone in pork chops (rib or porterhouse) about ¾ to 1 inch thick
2 tablespoons of bacon fat or use ½ cup peanut oil for frying
1 tablespoon butter
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature. Pat pork chops dry with a paper towel to absorb all moisture. Salt and pepper both sides of the pork chops.
Combine the flour, garlic powder, salt and black pepper. Lightly dredge each side of the pork chops in the flour mixture, shake off excess flour and set aside on a plate.
Preheat your oven to 350 degrees.
In a cast iron skillet (or other oven-safe skillet), heat the bacon grease or oil over medium high heat until it starts to sizzle. Add the butter. When the butter is melted and the butter and oil is hot, fry the pork chops for 2 to 3 minutes on each side. You want the skillet very hot so you get a nice sear on the outside.
Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly. I usually fry two at a time.
Once the chops are beautifully browned, move the skillet to the oven and bake for about 6-8 minutes or until the internal temperature is 145 degrees. Allow the chops to rest about 5 minutes or so before serving.
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