Sauteed Boneless Pork Chops

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Very yummy!! I made gravy with the leftover flour and the grease from the pan, rice, green beans. It was absolutely wonderful. My meat picky preschooler ate it up with no issue :. I will defiantly make this again!!

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I was looking for a simple recipe for "frying" pork chops. This was so easy and so tasty. As others have stated, the preparation keeps the chops moist and flavorful. After browning the chops, I placed into a 325 degree oven to keep warm while I made a pan gravy consisting of the the dredged flour with garlic powder, sauteed onions, and milk. Scrumptious! I served with garlic smashed red potatoes, and sauteed green beans with lemon juice.

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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.

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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!

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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.

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It was moist and delicious!! What a easy recipe!! I will make it again!! I added a shake of Lawry seasoning salt & garlic powder to the flour. I used the pork drippings to make gravy. I took 2 Tbs of dredging flour & 1 Tbs dry chopped onion and mix it in with the drippings (Scrap up those brown bits!! it will look like brown paste almost then gradually whisk in about 1 cups of milk. Whisk constantly until it thickens. Season with lawry salt or salt and lots of black pepper!!! Voila, Gravy!! Pork chops with mashed potatoes, gravy and peas, yummy!!

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I've been making this for years. This is the only way I serve pork chops now. Pam Anderson is awesome - I used her recipes for a while now on other cooking websites. When I first made this, the pork recipe also included her pan sauce. I never tried it and don't thinks it needs it, but here it is. It says to measure pan sauce to 1/2 c of liquid - can be a variation of water, wine, stock, or juices. Pour into the hot skillet that the chops were removed from. Boil til reduced to 1/4 c. Tilt the pan so the reduced liquid is at one side, then whisk in butter or other enrichments until sauce is smooth and glossy : and don't try to make this some other way than posted. I'm sick of other people saying that they change it and never attempt the original

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I have made these in the past and they are the best, I will not make them any other way..some of you mentioned a gravy you made for this from the pan drippings..not being the best gravy maker...what is a simple way of doing this??

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Just made this for the family. The results are in, everyone loved it. I am an avid griller and smoker but pork chops scare me. Butts, loins = no problem. Chops different story until now!!
This recipe is quick and easy and delicious. Thanks!!

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Wow! I'm impressed. I used boneless pork chops, and tweaked the recipe just a tad by adding garlic powder to the dredging flour. The pork was juicy and moist, and very tender, while the outside had a slight crust, adding a nice texture. No more dry tough pork chops here.