Perfect Pan Fried Pork Chops

Here in our house, we love pork chops. I especially love when they are on sale and I can get them really cheap! And by really cheap I mean for like a buck each, now THAT'S cheap! I often struggle with new ways to cook an old standard, because after awhile, I just get tired of baked pork chops.

I found this recipe in the 2010 issue of The Best of America's Test Kitchen, and fell in love with it the first time I tried it out. It produces a flavorful and juicy chop, and in a lot less time than baking them. Plus! cooking it this way doesn't heat up the house in the summer. A perfect pan fried pork chop is such a staple in the south, home of comfort food, and I am always happy when I find something Charlie requests on a semi-regular basis.

You will need;

• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 cup all-purpose flour
• 4 chops, bone in or boneless will both work, about 1/4" thick
• 3 slices bacon (or reserved drippings, about 1 tbsp)
• 1/2 cup vegetable oil

 Combine all the spices together to make a rub. I sometimes use this rub recipe, or I will use Amazing Taste Brand Malibu Seasoning, which is perfect for pork chops. Place flour in a shallow bowl or plate. Pat the chops dry, make 2 slits in the fatty side of the chop (to prevent chops from curling when cooking) and season with rub. Dredge the chops through the flour to coat. Let rest 10 minutes and dredge again.


Cook the bacon in a large skillet until crisp, or heat up reserved drippings. Discard bacon for another use later and keep the drippings in the pan. Add oil and heat over medium until just smoking. Cook chops until brown, about 4 minutes on each side.

Stuffed Pork Chops

So last week I was in LA, visiting for the Burbank International Film Festival in between working at the salon. I always enjoy going up there and staying with the boys because it gives me a chance to plan menus and cook!

Brian and I went over to Vons for some grocery shopping for the week and along the way passed by the deli. Usually I don't get any of the prepared stuff and just stick to getting my fresh meat there, but week after week these delicious stuffed pork chops have been calling my name.

At around $3.50 each they are a pretty decent deal, and they are amazingly delicious. I checked them out as I was cooking them and figured I could make them myself, cheaper and better. So that's just what I did. It's amazing how easy this is to make on your own.

You're gonna need;

Unseasoned Stuffing Mix
Seasons to taste
A medium to large apple (any kind, peeled and chopped)
Chopped nuts (We used pecans but you can use anything you want)
Chicken broth
Thick cut boneless Pork Chops

We started off with some basic unseasoned stuffing mix, we used Mrs. Cubbison's. In a medium sized bowl combine the stuffing, seasons, chopped nuts and chopped apple, and mix with boiling chicken stock til combined. Let it sit and then fluff with fork. You can also grab a box of Stove Top if you want and just add apple and nuts into it if it's easier for you, regardless this will sit to the side and cool while you prepare your chops.

The thicker the chops you get, the cooking time with increase, so getting something thick but not insane is best. You will make a long incision lengthwise to create a pocket in the chop and then stuff with the cooled apple dressing. Place the stuffed chops on a lined baking sheet and put them into an oven preheated at 400* for 30-40 minutes. That's it. They should look something like this; and impress everyone.


I topped mine with a basic brown gravy with peppercorns and capers.