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Sauteed Boneless Pork Chops Recipe

Sauteed Boneless Pork Chops

Recipe courtesy Pam Anderson

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on February 01, 2011

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    Very simple and easy recipe. These pork chops were very juicy and tender as compared to other recipes I have tried. I did have to cook them longer, approximately 5 minutes on each side...and also made a sauce from the pan drippings. This is a very tasty recipe!!!

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  • on November 16, 2010

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    I loved this recipe, it's simple yet so tasteful...took the advice of another viewer and made a delicious gravy using white wine, milk, thyme, sage and chopped onions...will definitely recommend to my friends.

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  • on November 02, 2010

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    excellent! so easy and so good!

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  • on July 24, 2010

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    Thought the simplicity of ingredients might make for a dull flavor, but these were very tasty!

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  • on May 26, 2010

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    Easy & Delicious! As other viewers stated, go by the cook times for juicy, moist chops. As another viewer did, after romoving chops from skillet I too used white wine, milk, sage, tyme, mushrooms and chopped onion to make a delicious gravy. Served with white rice mixed with peas & carrots. A definate keeper!

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  • on May 21, 2010

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    I've been making this for a while, but added paprika to the flour for dredging. I didn't tell the family about the addition, but they all commented that it was really good. It was nice to make something simple that wasn't drowned with A-1 sauce after the fact! For thick chops, I keep the meat thermometer handy and rely on that inserted from the side and into the center to monitor the "done" factor.

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  • on March 09, 2010

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    unbelievably moist and delicious. i didn't trust that only 3 min. per side on a chop this thick would be enough so i did an extra minute and it was borderline too long. i did let the meat rest a few minutes after dredging in the flour so the flour would stick during cooking. i've seen this tip many times on food network and it works. as stated in a pervious review, "trust the timing."

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  • on January 15, 2010

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    3 minutes each side for 1" thick pork? I doubted and was mistaken. I'm from the south and have been eating/cooking pork chops as long as I can remember. These are the best that I have ever made.

    Still eating them as leftovers and they continue to be juicy and tender. I'm blown away!

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  • on January 06, 2010

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    Always had trouble with dry pork chops, and these were so tender and moist! I had to cook them a bit longer than the recipe said, not sure if the heat wasn't up high enough or if they were just thicker than the recipe called for. Made a white sauce with the pan drippings, with flour, a little white wine, lowfat milk, sage and thyme, and served with pasta. Yum. Will definitely make this again as everyone in the family loved it.

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  • on October 22, 2009

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    Pork-a-chickies (that's what my kids have always called them are so hard to get tender and keep tender. This recipe mastered it. My boyfriend was drooling on the floor. I served them with mixed vegies, slice of toasted garlic sourdough, and a spinach salad. Mmmmmm. Thanks for making me look good in the kitchen!

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