Skillet Pork Chops

From Foodnetwork.com

  • 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 (I just used boneless porkchops)
  • Salt and ground black pepper
  • 1/4 cup flour measured into a pie plate or other shallow pan

Heat the butter and oil in an 11 to 12-inch skillet (I used cast iron) over low heat. While the pan is heating, trim the chops of excess fat, sprinkle 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 4 minutes per side. Remove from skillet.

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Published in: on March 28, 2011 at 6:27 pm  Leave a Comment  

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