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### 2. **Key Ingredients: What Makes These Chops So Special**
The key to making **Nana’s Chops** the best isn’t just the technique—it’s the quality of the ingredients. Nana always insisted on using the freshest cuts of meat, as well as simple ingredients that elevated the dish without making it complicated. Here are the main ingredients that make these chops stand out:
#### **Pork Chops**
The base of this dish is, of course, the pork chops. While Nana used a variety of cuts, the most popular choice was **bone-in** pork chops. Bone-in chops retain moisture while cooking, making them more flavorful and tender. The bone adds richness, and the meat around it is more succulent. However, you can use boneless chops as a substitute if you prefer.
#### **Flour**
To create a golden, crispy crust, Nana used **flour** to dredge the chops before frying. The flour adds texture and helps to lock in the flavors while the meat cooks. You can also incorporate other ingredients into the flour, like **garlic powder** or **onion powder**, to further enhance the crust.
#### **Seasonings and Herbs**
Seasonings are where the magic happens! **Salt** and **pepper** are the basics, but Nana’s secret included a combination of **paprika** and **thyme**. These spices add layers of depth and balance the richness of the pork. Sometimes, Nana would sprinkle a little **garlic powder** or **onion powder** for that extra savory kick.
#### **Butter and Olive Oil**
To achieve the perfect sear on the pork chops, Nana would use a combination of **butter** and **olive oil**. The olive oil adds a bit of heartiness, while the butter creates that rich, golden-brown crust. The combination ensures a perfect balance of flavor and texture.
#### **Stock or Broth**
What makes these chops truly memorable is the **broth or stock** that Nana would use to finish cooking them. The broth infuses the chops with an incredible depth of flavor, creating a juicy, tender bite. Depending on what she had on hand, Nana would often use **chicken stock** or **vegetable broth** to make the sauce. The broth also serves as the base for the sauce that pairs beautifully with the chops.
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### 3. **Step-by-Step Instructions for the Perfect Chops**
Ready to make **Nana’s Chops**? Follow these simple steps to recreate this delicious, comforting dish.
#### **Ingredients:**
– 4 bone-in pork chops (about 1 inch thick)
– 1 cup all-purpose flour
– Salt and pepper, to taste
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 cup chicken or vegetable broth
– 2 cloves garlic, minced (optional)
– Fresh herbs for garnish (parsley or thyme)
#### **Instructions:**
1. **Prep the Chops**:
Begin by patting the pork chops dry with paper towels. This helps them get a better sear when frying. Season both sides of the chops generously with salt, pepper, paprika, and thyme.
2. **Dredge the Chops**:
On a shallow plate, add the flour. Coat each pork chop lightly with flour, pressing it into the meat so it sticks. Shake off any excess flour to ensure a crisp crust.
3. **Heat the Pan**:
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Once the oil is hot, add the butter and allow it to melt. Swirl the pan to coat it evenly with the butter and oil mixture.
4. **Cook the Pork Chops**:
Carefully place the pork chops into the hot pan. Let them cook for about 4-5 minutes per side, or until the chops are golden-brown and crispy. Use tongs to flip them over gently, ensuring they cook evenly on both sides. You want the internal temperature to reach 145°F for safe consumption.
5. **Add Broth**:
Once the chops are cooked through, remove them from the skillet and set them aside. In the same pan, pour in the broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pan to incorporate into the sauce.
6. **Finish the Sauce**:
Add the minced garlic (if using) to the pan and cook for another minute, until fragrant. Return the chops to the pan, spooning some of the broth over the top. Let the chops simmer in the sauce for 5-10 minutes, allowing the flavors to meld together.
7. **Serve**:
Once the chops are tender and the sauce has thickened, remove from heat. Garnish with fresh herbs and serve immediately.
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