Michael \"Dog3\" Lonergan wrote:

> I had 4 loin chops about 3/4 inches thick. I decided to pan fry them last
> night for dinner. I put about a cup of canola oil in the fry pan on medium
> heat. I dredged the chops in a mixture of about 1 1/2 cups flour,
> garlic/pepper, mashed dehydrated onion, a couple of shakes of dried sage
> and a couple of shakes of cayenne. I browned each side of the chops for a
> minute or so and then cooked on each side for 4-5 minutes. The chops were
> very tender and juicy but lacking something. The flavor was just so-so.
> They were not bad but not real good either. Any suggestions for next time?
> It's been a very long time since I pan fried pork chops. I Googled this
> morning and found recipes very similar to what I did. Maybe pan fried pork
> chops are just... well, boring.

If you want some really nice pork chops try a dry rub and grill them. I use
thin chops. I use salt, pepper, garlic powder (lots of salt, easy on the garlic
powder), dried oregano and chopped fresh mint. Sprinkle them on both sides of
the chops at least an hour before cooking. Grill them in the BBQ or in a grill
pan. They turn out tender, juicy and tasty.

Piggybacking:

One time on Usenet, Michael \"Dog3\" Lonergan wrote:

> I had 4 loin chops about 3/4 inches thick. I decided to pan fry
> them last
> night for dinner. I put about a cup of canola oil in the fry pan on
> medium
> heat. I dredged the chops in a mixture of about 1 1/2 cups flour,
> garlic/pepper, mashed dehydrated onion, a couple of shakes of dried sage
> and a couple of shakes of cayenne. I browned each side of the chops for a
> minute or so and then cooked on each side for 4-5 minutes. The chops were
> very tender and juicy but lacking something. The flavor was just so-so.
> They were not bad but not real good either. Any suggestions for next time?
> It's been a very long time since I pan fried pork chops. I Googled this
> morning and found recipes very similar to what I did. Maybe pan fried pork
> chops are just... well, boring.

No salt? I know, most pork is injected these days, but sometimes they
still need it, and I'm not a big salt eater...

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~