Herbed Pan Fried Pork Chops

By Tingrin3

Ingredients

• 1/2 teaspoons dried marjoram1/2 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon dried rosemary (crumbled)
• 1/4 teaspoon dried sage Pinch ground fennel seed1/2 teaspoon salt1 cup all-purpose flour4 bone-in rib or center-cut pork chops . about 3/4 inch thick
• 3 slices bacon, chopped
• 1/2 cup vegetable oil

Preparation

Step 1

Instructions:

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.

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