I'm baaaack

I'm finally back to cooking up delicious meals at home since we finally got our belongings delivered. Moving across the country is hard, but dealing with an awful moving company made it soooo much harder. I really think I have PTSD because of our awful moving company, and it's sadly not over yet. I rarely rarely rarely say negative comments about anything, but this moving company is an exception.

Anyway, I made this skillet cooked pork recipe for dinner. It's fast, flavorful, and tender. Dr. Sweetpea kept raving about how good the pork was while he was eating dinner.

Pan Fried Pork Chops

(Source: Cooks Country)

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup all­-purpose flour

4 bone-­in rib or center­-cut pork chops . about 3/4 inch thick

3 slices bacon, chopped

1/2 cup vegetable oil

Coat chops: Combine garlic powder, paprika, salt, pepper, and cayenne 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.

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 towel­lined plate and reserve for another use. Do not wipe out pan.

Fry chops: Add oil to fat in pan and heat over medium­high 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.