Pan Fried Pork Chops

I cook a lot of Sunday dinners on the barbecue but not all of them. Today, I'll stay in the kitchen to make this entree.

When making pork chops, I prefer to cook them on the stove where I can capture the juices in the pan instead of letting them drop onto the coals of the barbecue. This means I can avoid the bane of pork chops, dry meat.

Like beef, look for good marbling. Pork fat is the key to a tasty, juicy pork chop.  I also have a secret ingredient that you'll need to gather when making breakfast...bacon fat.

INGREDIENTS
3 boneless pork chops, 1 inch thick
2 tablespoons Worcester sauce
2 green onions
1/4 white onion
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons red wine vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup bacon fat

I like to start several hours before cooking time. As I said, I have a secret ingredient that delivers great taste and juiciness to our chops. At breakfast, I'll make some bacon and reserved the leftover fat in a small, Pyrex bowl. This I'll set aside for later.

Take one green onion and chop up in a small food processor or dice very finely with a knife.  Put the chops in a sealable plastic bowl. Cover them evenly with the Worcester sauce and green onion. Seal the bowl and put in refrigerator.

When it's time to cook, sprinkle the chops with kosher salt and pepper on both side. Put the white onion and the other green onion in the food processor.

Chop up as fine as you can get them.

Preheat a steel pan (no non-stick) with the olive oil on high. Get it very hot.

Heat up your bacon fat so that it returns to a liquid state. 

Put the chops on the oil, they should sizzle very vigorously. Cover with a lid and cook three minutes. Turn them over and cook another three minutes, covered. This will brown the chops.

Turn the chops over, lower the heat to medium-low. Cook 8 minutes on each side. 

When done, put on a platter and cover loosely with foil.

Turn the heat back up to high on the pan. Splash some red wine vinegar over the cooked on drippings and scrape the stuck on bits with a spatula. Once you've got everything scraped up, put in the onions and bacon fat. 

Stir the onions in vigorously. Let the mixture boil for five minutes on high, lower the flame to low, and stir in the garlic. Let simmer for 5 to 10 minutes.

Plate the chops and pour a few spoonfuls of your deglazed sauce over them and serve.

Leftover rating: 4

Darryl
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