Be sure to use all the seasoning mixture on the chops--it looked like a lot but it was just right. It's important to use bone-in chops for this recipe because it helps to give you a moist result. Be sure not to overcook them. Also, by coating first, resting, then coating a second time with the flour you get a really nice crispy crust. I used the reserved bacon bits on top of salad to go with the meal.Old-Fashioned Pan-Fried Pork ChopsSource: Cooks Country TVChops between 3/4 and 1 inch thick will work in this recipe. Serves 21/2 teaspoon garlic powder1/4 teaspoon paprika1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon cayenne pepper1/2 cup all-purpose flour2 bone-in rib or center-cut pork chops, about 3/4 inch thick 2 slices bacon, chopped 1/4 cup vegetable oil COAT CHOPS Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop to keep them from curling. 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 a nonstick skillet large enough to hold both chops 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.
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