Herbed Pan-Fried Pork Chops
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Appears in Cook's Country February/March 2009
In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. Was it time to bring it back?
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 sp...
