Ingredients
- 2 tablespoons butter
- 1 tablespoon oil
- 1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
- Salt and ground black pepper
- 1/4 cup flour measured into a pie plate or other shallow pan
- A pan sauce
Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
Serve with an uncooked relish. Recipe follows.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 42 reviews
By Downeast Cook
on February 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Two one-inch thick boneless pork chops were $3.75. I followed the recipe exactly and they were the best tasting pork chops I have ever eaten. My husband poured the Heinz 57 sauce on his and he was in hog heaven! I will be making these again.
By eckbergc
Raleigh, NC
on January 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious and so easy! I squirted a tiny bit of lemon juice on them and had with some steamed broccoli. I also used the drippings with flour, a dash of S&P, chicken stock, and a splash of milk to make gravy to have the leftovers with a smashed potato tomorrow.
By TheRealRoadking
on October 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are awesome & easy. Our family is not usually that big on chops but they ate these up & wanted more. Had them last month & making again today. I too used the drippings, added flour, S&P & milk, to make gravy & served with mashed potatoes. A new family favorite!
Read all 42 reviews