Herbed Pan-Fried Pork Chops

There aren’t a lot of recipes that stay in the rotation around here. There are too many recipes to try, or too many ingredients hanging around that need to be used.

This is one of our keepers.

We are big fans of pork chops (I like bone-in, center cut) — you get that steak experience (if they are big enough chops) for a fabulous price. Today I opted for the fancy ones in the butcher case on special for $3.59/lb. Two big chops were under $7.00! Try that with rib eyes and you are looking at more like $26-30 for two.

This is our favorite way to fix them. I usually cook only two chops but mix up a full recipe of the spices.

Herbed Pan-Fried Pork Chops
adapted from Cook’s Country

Serves 4

Chops between ¾ and 1 inch thick will work in this recipe.

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 (I have whole fennel seeds that I try to just smash up a bit. This is a great flavor, so I recommend you don’t leave it out)
1/2 teaspoon  salt
1 cup  all-purpose flour
4 bone-in rib or center-cut pork chops . about 3/4 inch thick
1/2 cup  vegetable oil (I used olive oil)

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.

Add oil to 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. The chops I bought today were a bit over 1″ thick, so after I browned the 2nd side, I turned the heat way down, then turned it off, and let them hang out in the pan, covered, another 5 minutes.

Our side dishes were rosemary potatoes and an herb mix bag salad with red pepper strips and a great dressing from Trader Joes: cranberry walnut gorgonzola vinaigrette.

Rosemary Potatoes

two peeled baked potatoes, sliced (I had baked them earlier in the week as it was “time,” and they were waiting in the refrigerator for their turn)
two cloves garlic, grated
olive oil
rosemary
salt
fresh ground black pepper

Heat oil, add the rest and stir. Cook until browned and heated through.

Today was the annual Hermosa Beach St. Patrick’s Day Parade. I’ve missed the previous 10 since I moved here, so it was about time I checked it out! It’s a homespun event, with homemade floats, scout troops, marching bands, drill teams, civic and charity organizations, clubs, local businesses, — oh, and a whole pack of Deloreans, all decorated in their St. Patrick’s best.

This slideshow requires JavaScript.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s