THIN SLICED BONELESS PORK CHOPS RECIPES

Steps:

• Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
• Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
• Pour sauce over pork chops; sprinkle with parsley.

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