Since the chicken under a brick was such a great success, he thought pork chops under a brick might be good, too. He made a great caesar salad -- and of course he makes the dressing from scratch, grinding anchovies and all -- but I didn't get a photo. Too bad, it was amazing.
So here's the technique: the pork chops are dusted with flour and then placed into the smoking hot oil. Top it with the rack, to evenly distribute the weight, and place the very heavy object on top....here, our hot pot.
And here you go -- slightly smashed fried pork chops
They're ready for their close-up:
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