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.
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By truwoman
State College pa
on May 23, 2013
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I am 70 years old, and these were the best pork chops I ever made. Yum Yum.
My family loved them too. I sauteed fresh asparagus in the pan after removing the chops. Voila...dinner in a less than 10 minutes.
By Downeast Cook
on February 08, 2013
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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
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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.
Read all 43 reviews