Pan-Fried Pork Chops

Like many non and new cooks, I had always been intimated by cooking the heavier meats, like beef, lamb, pork, simply because they always came out tough, chewy, dry and not enough flavor.  Until, of course, I experienced it in a restaurant.  But then, I would try to make the same at home and it just never seemed to work out for me.  So, I kind of just gave up and stuck to why I thought I knew.

Most often I stuck to the easiest of meats to prepare, like chicken or fish.  Seems I was never able to render a pork chop that wasn't tough.  And now, well, chefs and real cooks know that tenderizing, for example, the overnight brinds, rubs, and of course, a beating with the mallet, are the secrets to a more tender, juicy rendering of a well-plated meat dish. I get it, now!

From there, it gets easy!  Simple matter of what seasonings awaken your pallet?  Here's my take:

Recipe for Pan-Fried Pork Chops

  • You must tenderize through a brind (or rub)!  I prefer a brind. 
  • Place chops in an overnight salt bath (how much salt depends on how many chops, how thick the chops, how long you brind, etc.).  I'm salt-sensitive; I don't like anything too salty, so, I usually do a quarter cup of salt to a half pot of water. 
  • Next day (minimum, a few hours later), remove the chops from the brind and pat dry
  • Season with your ideal flavor seasonings; I prefer Rosemary, Thyme, Roasted Garlic, Grannie's Lemon Pepper, a little Cayenne, Paprika and of course Salt & Pepper to taste. 
  • Dredge the chops in flour, place on a plate and refrigerate for 10 or so minutes (keep the remaining flour for dredging one more time)
  • Heat the Bacon Fat or Oil on medium in a fry pan -  I always have left over Bacon Fat and I add just enough more of vegetable oil to partially cover the chops (depending on the thickness).
  • Remove chops from refrigerator, dredge through flour one more time and place in fry pan 2 to 3 chops (depending on size of your pan) and fry 3-4 minutes on each side (again, just depending on size/thickness of your chops)
  • Finally, success!  Renders a juicy, more tender, flavor-filled and with a dash of my Home-Made Hot Sauce!

YOUR COMMENTS ARE WELCOMED!

Mariby Corpening's

Pan-Fried Pork Chops

With Home-Made Hot Sauce

Descriptions, Recipes & Images by Mariby CorpeningTM


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