American Cuisine · Pork

Herbed Pan-Fried Pork Chops

There’s pork chop and then there’s pork chop.

It was April 4th, 2010 – my first time ever buying pork chops (with bone, I like my meat flavorful and, ahem, slightly fatty, I mean, juicy). Pork chops have always been tasteless and chewy and and it was time to fix that problem instead of steering clear of the cut of meat. Costco presented me with 6 beautiful pork chops and so the adventure begins.

Variation #1: Herb crusted pork chops from Cooks Country.  A simple herb-crusted pork chop that’s double floured and pan fried on each side for 3-4 minutes. The meat was acceptable if time is an issue but definitely could be improved with brining. Was it fall off the chair good? Nope.  Speaking of falling off the chair, well, I did that too. We’ll save that story for the next post.


1/2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary (crumbled)
1/4 teaspoon dried sage
Pinch ground fennel seed
1/2 teaspoon salt
1 cup all-purpose flour
4 bone-in rib or center-cut pork chops (about 3/4 to 1  inch thick)
3 slices bacon , chopped
1/2 cup vegetable oil


1. COAT CHOPS Combine marjoram, thyme, basil, rosemary, sage, fennel, and salt 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. 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.

2. RENDER BACON Meanwhile, cook bacon in large nonstick skillet 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.

3. 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.

Recipe from Cooks Country


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