PORK LOIN CHOPS THIN CUT RECIPE RECIPES

Steps:

• Season pork chops on both sides with salt and white pepper
• Dust each pork chop lightly with the Wondra
• Set a 12-inch cast-iron skillet over medium-high heat, and add olive oil and butter
• Once hot, place pork chops in the skillet and sear for 2 minutes per side
• Remove chops from the skillet and set aside
• Add shallots to skillet and cook, stirring often, until lightly caramelized, about 2 minutes
• Add garlic and rosemary and cook until fragrant, about 30 seconds
• Add balsamic vinegar and deglaze skillet
• When vinegar has nearly evaporated (about 1 ½ minutes), add chicken stock
• Increase heat to high, and return pork chops to the skillet
• Baste pork chops with the stock and cook until liquid has reduced to a sauce consistency, 6 to 8 minutes
• Remove from the heat, and serve hot

Steps:

• Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
• (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
• Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
• Drain on paper towels and serve.