So...salt and pepper and what else? Put a bit of water in the pan and bring it to boil and let it chop cook shortly to get the fat on the chop frying itself, then add in a bit more water if needed to cook it thru. Salt and pepper and a bit of paprika?
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.
Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
...about pork being much more lean here in the states, especially lately. Is it true that pork is lean? Is it true that it is leaner now than it used to be? I used to joke how one cannot screwed up cooking pork being that it is such an easy meat to cook.
You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.
Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
Andy M. said:Over the years, pork producers have bred the fat out of pork so it would appeal to Americans who have been programmed to have a fear of fat. That has made it harder to cook moist pork as there is no fat to keep the meat moist and tender.
For that reason, lardoons are your friend. But you have to know how to use them, or at the very least, be introduced to them.
My DW is one of those that is somewhat fearful of fat, or at least she cuts every bit away that she can.
Seeeeeeya; Chief longwind of the North
It's lardons I think. French for chunks of cut-up bacon.
It's lardons I think. French for chunks of cut-up bacon.
Not even bacon, just pure pork fat. I know that some Italian places serve it as a happy hour snack. My wife thought it was a white cheese until she ate some.
That depends on what paprika he's using. If it's just McCormick's from the grocery store, then you would be right. But there are many types and blends of paprika. Spanish, smoked Spanish, Hungarian (and there are several grades or heat levels with Hungarian paprika), Piment d’ Espelette from southwestern France.
California paprika doesn't have a lot of flavor, but is used a lot commercially to add color to foods. Most plain grocery store paprika is also more for color than flavor. In that respect it's good in barbecue rubs. It has a much milder flavor than chili powder, even though both are made from ground peppers, because chili powder has other ingredients as well (oregano, cumin, garlic and chili peppers along with the paprika).
I suppose so. What outta the spice cabinet ? A little salt, a little pepper...