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
If you enjoyed this article, please consider sharing it!
