Makes 3 servings “This recipe reminds me of growing up on a farm in New Jersey, where we employed a family called Ellis to help out,” says Warren Bobrow of Morristown, New Jersey. “They were from Georgia, and through their guidance I learned a thing or two about Southern recipes and cooking techniques. My cast-iron pan dates back to this time, and the thick crust of memories that coats it speaks clearly of the past.” When cast iron is on the stove, something good is coming to the table. Bobrow fancies up this homey main dish for company by using rib chops and panko bread crumbs.
1 cup all-purpose flour
Salt and ground black pepper, to taste
1 teaspoon cayenne pepper
1 large egg, beaten
2 cups panko or other bread crumbs
6 (½-inch thick) rib pork chops
¼ cup bacon drippings
Preheat the oven to 300 degrees. Heat a cast-iron pan over medium-high heat until it’s almost smoking.
In a shallow bowl mix the flour, salt, pepper, and cayenne. Place the egg in another shallow dish. Spread the panko on waxed paper or a plate. Dredge each pork chop in the flour, then dip it in the egg, then coat with panko.
Add the bacon drippings to the hot pan. Sear the pork chops for 3 to 4 minutes on each side. Put the pan in the oven for 10 minutes, or until the chops are cooked through.
Makes 3 servings