Pork Chops

This is one of my favorite pork chop recipes, which comes from an ancient newspaper clipping.  You can make the spice mix and store it in an airtight container for use on other types of meat, such as chicken drumsticks.

 

Pork Chops
From Paul Prudhomme

Yield: 8 pork chops

• 2 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 3/4 teaspoon white pepper
• 3/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/2 teaspoon cayenne pepper
• 8 (4.5-oz) pork chops
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour

 

1. In a small bowl, combine salt and spices.
2. Sprinkle 1/4 teaspoon spice mixture on each side of the pork chops and rub it in.
3. In a heavy skillet, heat 1 tablespoon oil over high heat for 3 minutes.
4. Meanwhile, dredge half of the pork chops in flour.  Just as oil begins to smoke, shake off excess flour and slide each pork chop into oil, making sure bottom of each chop is well coated in oil.
5. Cook 2.5 minutes then turn chops and reduce heat to medium.
6. Cook about 3 minutes and turn again.
7. Cook 1 minute longer and turn.
8. Cook 1 minute, then remove chops to serving plate.  Keep warm.
9. Discard oil.  Loosen browned bits on bottom of skillet and discard.  Wipe skillet and pour in 1 tablespoon oil.
10. Flour and cook remaining pork chops.