Delicious Basic Pork-Chops

Like a true Polish person, I just love pork chops. This recipe from the legendary Edna Lewis (“The Edna Lewis Cookbook”) is simple, and delicious. If you haven’t heard of Edna Lewis, look her up; she’s was an absolutely amazing person and cook. Back to the pork chops – the only trick here is to remember that you have to season and set aside the meat for about an hour before you’re ready to cook. If you forget then dinner is delayed an hour and that can be annoying (but according to my husband these are worth the wait!). I like serving these with Braised Escarole and Honey Roasted Parsnip Sweet Potatoes or just mashed potatoes. Most grocery store butcher sections can prepare the cut specified here and they will bind if for you, so it’s not actually any extra work, besides having to go to the butcher instead of the prepared and packaged meat section. If you can’t get a cut with a thin layer of fat on the outside, try wrapping a slice of bacon around the chop instead.  

INGREDIENTS makes 4 chops

4 1/2-inch thick rib pork chops from the center cut with a thin layer of fat left on the outside, boned and bound with a string into a round

salt and pepper to taste

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1 tsp freshly ground pepper

1 1/2 tsp salt

2 Tbs butter or lard

1/4 cup water (optional)

INSTRUCTIONS

• 4 1/2-inch thick rib pork chops from the center cut with a thin layer of fat left on the outside, boned and bound with a string into a round
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp freshly ground pepper
• 1 1/2 tsp salt

1. Take each bound chop and season a bit with salt and pepper on both sides. Mix the flours, freshly ground pepper and salt and spread the mixture out on a platter or on wax paper. Press the chops in the flour (on both sides), and set aside for about an hour (you can leave them out).

• 2 Tbs butter or lard

2. If using butter, heat a skillet over medium heat, add the butter, and when the foaming begins to subside and the butter begins to brown at the edges of the pan add the chops. If using lard, heat the lard in a skillet over medium high heat until it sizzles when a drop of water is flicked in, then add the chops. Covered and cook for about 12 minutes. The chops should reach a rich brown. Flip over, lower the heat to medium low, cover and cook another 12 – 15 min. Remove the chops to a heated platter. Or serve immediately if not making a pan sauce.

• 1/4 cup water (optional)

3. Pan sauce (optional): Tilt the pan so that you can drip off about half of the fat. Return the pan to the burner over high-heat and pour in 1/4 cup of water.  Boil hard until the sauce reaches a syrupy consistency, then pour it over the chops. Serve immediately.