Recipe courtesy of Pam Anderson

Sauteed Boneless Pork Chops

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. Serve with an uncooked relish. Recipe follows.