Print Friendly, PDF & Email

2 tablespoons butter

1 tablespoon oil

1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, ( Or just by 4 -6 chops already sliced) tenderize

Salt and ground black pepper

1/4 cup flour measured into a pie plate or other shallow pan

 

 

Take your chops and  tenderize  before anything with a Jaccard Meat Tenderizer or you can use a fork to tenderize..

Heat the butter and oil in an 11 to 12-inch skillet over low heat.

While the pan is heating, rub  the chops 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,

Easy Corn Stuffing

5 -6 slices bread crumbled

1 pkg of chicken stove top suffing

1 can sweet yellow corn

1 1/2 to 2 cups water

Butter

Take a glass 8×8 casserole dish and   place crumbled torn bread inside.. next drain your corn and pour the corn over top your bread.. next dot with butter and  take your stove top stuffing and pour over the corn.. use your fingers to lightly toss around,  pour 1 1/2 to 2 cups of water over top.. dot top with butter and put into oven to bake.. you want it moist but to to the point that it holds together somewhat..  Serve with your pork chops and enjoy

 

 

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.