THIN CUT PORK CHOPS RECIPE RECIPES

Name: Basic Pan-Fried Thin Pork Chops (No Egg)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 2 teaspoons seasoned pepper (we like Lawry's lemon pepper); 1 1/2 lbs wafer-thin boneless pork chops; 1/4 cup vegetable oil

BASIC PAN-FRIED THIN PORK CHOPS (NO EGG) RECIPE - FOOD.COM

Basic Pan-Fried Thin Pork Chops (No Egg) Recipe - Food.com image

This a great pan- sear pork chop made with no egg mixture. Most times you dip in the egg and then dredge. We needed one without egg and this fits the bill. It is geared to be a how to for the newer cook. Being a basic recipe it can be altered to suit anyone's taste. I feed the kids these chops made this way and they gobble them up-no convincing needed. Enjoy! ChefDLH

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons seasoned pepper (we like Lawry's lemon pepper)
1 1/2 lbs wafer-thin boneless pork chops
1/4 cup vegetable oil

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.

Nutrition Facts : Calories 443.9, FatContent 25.6, SaturatedFatContent 6, CholesterolContent 114, SodiumContent 663.6, CarbohydrateContent 12.7, FiberContent 0.7, SugarContent 0.1, ProteinContent 38.4

EMERIL'S THIN-CUT PORK CHOPS WITH ROSEMARY-BALSAMIC GLAZED ...

Emeril's Thin-Cut Pork Chops with Rosemary-Balsamic Glazed ... image

This simple supper from Chef Emeril Lagasse relies on quick-cooking pork chops for the base of complementary sweet-tart balsamic-glazed shallots.

Provided by Emeril Lagasse

Number Of Ingredients 12

Ingredients

Four 6-ounce center-cut pork chops
2 teaspoons kosher salt
1 teaspoon freshly ground white pepper
2 tablespoons instant flour
such as Wondra
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup thinly sliced shallots
1 teaspoon minced garlic
½ teaspoon chopped fresh rosemary
½ cup balsamic vinegar
1 ½ cups chicken stock or canned low-sodium chicken broth

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

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