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 BiteOutOfLife
OH
on January 31, 2012
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I love these. I've made them a couple of times and even my 2 year old gobbles them up. For me, I don't need a sauce or relish on the pork chop so we eat them plain. The salt & pepper, butter, and olive oil give the chops a great taste. This recipe also works well with thin cut boneless pork chops.
By heather89701
on January 25, 2012
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These were great! I usually don't like boneless pork chops because they are usually dry so I was a little afraid I would mess it up and burn or dry them out, I left them on 3 minutes each side and they turned out perfect!
By marnyh
on January 18, 2012
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This recipe is the perfect way to make delicious and juicy pork chops. I converted my pork chop-hating boyfriend when I made these. They don't really need any sauce, but I made some baked apples with them, and it was a perfect combo.
Read all 33 reviews