Savoring The Goodness of Golden Brown Garlic Fried Pork Chops

One weekend last year, I gathered my family. I don't often call such emergency meetings, but felt it was long overdue. I've been told that it's better to deliver good news before slamming your family with the bad.

So, after serving a delicious dinner, I promptly informed them over dessert that I was hanging up my apron. Putting away my spices. Boxing up my cooking utensils. And handing all over to anyone who wanted to take up the mantle and make me proud.

In other words, I was going on a permanent vacation from cooking full time.

A few moments later, they all burst out with what I could remember as cautious laughter.

The reason for the laughter, I feel, was that they experienced a momentary state of shock as initially several just stared mindlessly into space as though a thousand questions prowled through their minds and could no longer see anything but the MapQuest app searching for the nearest restaurants near them and tickets received for the expensive meals they would need to purchase.

Completely understandable. I have been their mainstay of awesome food consumption for the past fifty years.

A bit miffed, I then applied my philosophy in life. Show; don't tell.

I must admit that the cease and desist revelation was a bit drastic and sent them in undisguised dismay into a flurry of side bar conversations.

Time heals all wounds, they say. So all is currently well.

I know that I will miss cooking full time, but for health reasons, I can no longer stand up any length of time in the kitchen due to severe osteo-arthritis in the knees and other joints.

That backstory brings me to the reason for my food post today.

A few days ago, my husband requested ever so kindly that I prepare his and my family's favorite: fried pork chops. What makes my fried pork chops rise to the top of my other fried foods? My secret spice mixture combined with my alternate coating method.

I couldn't refuse. It has been been a while since I stood over the stove tending carefully to a fried food meal. The reason is that my arthritis has worsened. In addition, as senior citizens, we have to watch carefully our intake of greasy foods.

I understand one can use the new cooking method introduced in recent years: the air fryer. I tried it once, and did not like the way it turned out.

So let's get started.

INGREDIENTS

The magic begins with the right combination of ingredients. My seasons are simple, yet powerful.

• Large butterfly and center-cut Pork Chops (not too thick)
• 2 Cups Flour
• Canola Oil

Seasonings
Ground Black Pepper (to taste)
Salt or SeaSalt (to taste)
Garlic Powder (to taste)
Cajun Seasoning (to taste)

The reason I state "to taste" on all seasonings is that some individuals may be able to tolerate more or less than I can. Due to my Type 2 Diabetes, I was advised to go easy on the spicy seasonings and cut down on salt to a minimum.

PREPARATION

First, add oil to a large cooker suitable for frying. Measure it to halfway the pot. Any higher, and the grease may possibly overflow and cause harm while frying.

Second, while the oil is reaching the desired frying temperature, wash and pat dry the pork chops. For this meal, I'm preparing three center cut portions.

Third and most IMPORTANT. Add the seasonings directly to the front and back of the pork chops. You can do this one at a time on both sides, or combine the spices and then dredge the chops in the seasonings.

AND, the most important seasoning is GARLIC POWDER. This seasoning is more expensive than fresh garlic. Also, if you love garlic as I do, you know that, unlike fresh garlic, garlic powder tastes more like roasted garlic. Its rich and pungent concentrated flavor lingers in your nostrils and on your tongue.

So be careful how much garlic powder you use. It can sometimes be overpowering and prevent other flavors from bursting through.

I like to add the seasonings one at a time beginning with the Garlic Powder. When finished coating one side, I flip the chops over and finish seasoning.

It may seem like a lot of seasoning, but they turn out nicely without being too spicy.

Fourth. To a separate flat pan or any type chopping board, add the 2 cups of flour. Thinly spread out the flour.

Fifth, dredge each chop in the flour, ensuring to coat both sides well. Shake off any excess flour.

Once all pork chops are fully coated, you're ready to start frying. The oil should be bubbly and ready to receive the chops.

COOKING

Make sure the oil is hot enough to receive the pork chops. The hot oil upon contact seals the coating to the meat. This is what I feel give the meat an enhanced garlic flavor.

Otherwise, the coating will be mushy and fall off.

Fry either one at a time or several according to how many can fit comfortably in your pot without overlapping. You want each chop to have it own space to breath while cooking evenly.

Fry until golden brown and crisp according to how well done you like your pork. Remember, always cook pork to well done.

As each chop finishes frying, place it on a platter. You can put a napkin underneath to absorb any left-over oil.

READY TO SERVE

What makes this meal super easy to prepare is that when I do cook a large dinner, I usually cook two servings of vegetables and other sides dishes. That way, I can freeze them for later. Our favorite side dishes are green beans, broccoli and/or broccoli and cheese, fried corn, turnip greens, sweet yams, mashed potatoes, cabbage, greens, and salad.

The only fresh item for that dinner will be the new meat and a quick pan of corn bread or garlic bread that can be prepared in the oven in less than thirty minutes.

Adding a different meat on another day, such as baked chicken, salmon, steak, or stuffed bell pepper makes my food preparation less tiresome.

The real task is cooking a family meal. It feels as though I'll never finish frying.

Since it's only the two of us mostly, I prepare small portions of meats. Three pork chops.