Name: Herbed Pan-Fried Pork Chops
Total time: 40 min
Ingredients: 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 inch thick; 3 slices bacon , chopped; 1/2 cup vegetable oil

Why This Recipe Works

Center-cut or bone-in pork chops worked best in our Pan-Fried Pork Chops recipe. The bone added valuable flavor to the meat and prevented it from drying out. Simply dredging the pork chops in flour, as most recipes instructed, produced a spotty, insubstantial crust that wouldn’t stay put. We have had success letting floured chicken rest before re-dredging and frying, and we wondered if the same treatment would work for pork. Sure enough, our double-dipped chops emerged from the pan with a hefty crisp, golden brown crust.

To flavor the crust, we settled on dried marjoram, dried thyme, dried basil, dried rosemary, dried sage, ground fennel, and salt. Applying the spices directly to the meat, rather than adding them to the flour, let us season the chops more thoroughly. Augmenting the oil with fat from the bacon gave our cooked chops succulence and a depth of smoky flavor.

Before You Begin

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

Instructions

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.

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.

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.