Sauteed Boneless Pork Chops

Recipe courtesy Pam Anderson

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Rated 5 stars out of 5
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  • Read 42 Reviews
Total Time:
20 min
Prep
5 min
Cook
15 min
Yield:
4 to 6 servings
Level:
--
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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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Newest Ratings and Reviews

Read all 42 reviews

  • 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.

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  • 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.

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  • on October 08, 2012

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    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!

    people found this review Helpful.
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