- Seriously. Juicy. Moist. Tender. Chock full of flavor. 6 Flippin' Minutes
- This is one of those things I had to learn how to cook. I never ever made pork chops because I always dried them out. Then my good Friend The Food Network taught me how to pan sautee a boneless chop. Buy these on sale or in the big ole family size and freeze them. I find my for as low as 99 cents a pound!
- Ingredients
- 2 tablespoons butter
- 1 tablespoon oil
- 4 boneless pork chops
- Salt & Black pepper
- 1/4 cup flour, on a plate or pie pan
- Directions
Heat the butter and oil in a skillet over LOW heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in the flour.
A few minutes before cooking the chops, turn stove to MEDIUM HIGH. (That's number 8 for you new cooks.) When the butter stops foaming and just starts to brown, add chops to skillet.
sizzle
THIS IS THE ESSENTIAL PART: Cook for 3 minutes.. Set your timer on this one. Do not move them, do not peek on the other side, leave the poor little buggers alone! At 3 minutes buzzer turn chops. As soon as you turn that last chop over, immediately set your timer for 3 minutes. Remove from pan and place on a plate tented with foil. LET THEM REST AT LEAST 5 MINUTES. They will be a perfect golden juicy flavor bomb in your mouth!
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