Crispy Pan-Fried Pork Chops

Pan-Fried Pork Chops
In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. Was it time to bring it back? Here’s what we discovered:

Test Kitchen Discoveries

Center-cut or bone-in pork chops work best here. The bone adds valuable flavor to the meat and prevents it from drying out.
Simply dredging the pork chops in flour, as most recipes instruct, produced a spotty, insubstantial crust that wouldn’t stay put. We recalled that the test kitchen had success letting floured chicken rest before re-dredging and frying. The second dredge made for a sturdier, more substantial crust. Sure enough, our double-dipped chops emerged from the pan with a hefty, crisp, golden brown crust.
To flavor the crust, we settled on garlic powder, paprika, salt, pepper, and cayenne. Applying the spices directly to the meat, rather than adding it to the flour, let us season the chops more thoroughly.
Augmenting the oil with the fat from three slices of bacon gave the dish succulence and a depth of smoky flavor that, combined with the garlicky, golden crust, had tasters licking their chops.

Serves 4

Chops between ¾ and 1 inch thick will work in this recipe.

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 

1. 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.

2. 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 towel-lined plate and reserve for another use. Do not wipe out pan.

3. FRY CHOPS Add oil to fat in pan and heat over medium-high 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.

Velvet Pound Cake

Dense, perfectly mildly sweet, and fully of velvety butter goodness!

Pound Cake Recipe:

1 vanilla bean (optional)

6 large eggs, room temperature

1/3 cup whole milk, room temperature

1 tablespoon pure vanilla extract (1/2 T. If using vanilla bean)

3 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cup granulated white sugar, plus extra for sugaring loaf pans

3 sticks unsalted butter, room temperature, plus extra for buttering loaf pans.

Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, 2 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter the paper.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Butter and sugar pans.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Makes two 9 x 5 x 3 inch loaf.

Source:

Nana's New York Cheesecake

The baking process is what i have deduced from her recipe, mom's notes, and trial and error.

1 1/2 lbs. Cream cheese, softened
1 cup sugar
4 eggs, room temp
2 tsp. Vanilla

15 graham crackers
2 tablespoons sugar
Stick of butter, melted
Few shakes of cinnamon

1 pint sour cream
4 tablespoons sugar
2 teaspoons vanilla

Pulse Graham crackers, sugar, cinnamon in a food processor until crumbs. Add melted butter gradually and mix. Pat into a spring form pan using a measuring cup to push it up the sides to form the crust. Bake at 350 for 5-7 minutes. (just until you smell it) set aside to cool. Heat oven to 475.

Mix cream cheese and sugar together u til just smooth. Do not over beat as it will affect the final texture. Scrape bowl down. Add vanilla and eggs one at a time mixing on slow until blended. Scrape bowl down and blend again until just smooth.

Mix sour cream, vanilla, and sugar together.

Pour batter into cooled crust. Wrap bottom of pan in double foil. Put cake in a roasting pan, place in the oven and fill pan with boiling water half way up the side of the cake. Bake for 20 min. Turn oven to 225, bake for 45 min. Add sour cream topping. Bake 15 min. Turn oven off and let cake sit for 3 hrs in the oven. Set in refrigerator overnight. Enjoy!

Basic Beefy Pot Roast (simplified)

The tomato paste, soy, and onion just make the beef taste even more beefy. These do not impart a strong flavor.

4 lb. Chuck roast
1 onion, sliced
2 carrots, peeled and cut into 1 inch pieces
2 ribs celery, cut into halves
2 bay leaves
Tablespoon tomato paste
1 tablespoon soy sauce
3 garlic cloves
Rosemary and thyme to taste
1 cup red wine
1 tablespoon beef base

Cut roast into 3 parts and salt on all sides. Brown on all sides in a Dutch oven with some vegetable oil. Make sure to form a good crust. Remove meat and brown onions, carrots and celery. Add tomato paste and garlic, and cook for 60 sec. Add soy and wine. Reduce for a few minutes. add beef base and 2 cups water. Nestle beef back into sauce, and bring to a simmer. Bake at 300 for 3 hours or until tender, but not mushy.

Cream cheese frosting

This is the proportion of cream cheese and butter that I think produces the best cream cheesy taste without overwhelming other flavors.

12 oz. Cream cheese, softened (1 1/2blocks)
6 T. Butter, softened
2 tsp. Vanilla
2-4 cups powdered sugar (to taste)

Beat cream cheese and vanilla together, add butter and beat until smooth, add sugar a cup at a time until incorporated and to your taste. Add 1-4 tsp. Milk until you reach desired consistency. Don't over beat frosting.