Pan-fried pork chops

By bejay

Ingredients

• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 4 bone-in or center-cut pork chops (about 3/4 inck thick)
• 3 slices bacon, chopped
• 1/2 cup vegetable oil

Details

Servings 4

Preparation

Step 1

Coat chops:
Combine garlic powder, paprika, salt, pepper, and cayenne in bowlw. 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.