Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins

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  1. four boneless pork chops, 3/four-inch thick
  2. salt and freshly ground black pepper to flavor
  3. 2 tablespoons all-motive flour
  4. ½ cup cooking oil


Do no longer pat chops dry, so seasonings and flour will stick.

Season both sides of red meat chops with salt and pepper, then sprinkle with flour on both aspects. Use the again of a spoon to distribute the flour over the complete floor.

Heat oil in a 12-inch non-stick skillet over medium warmth until it shimmers. Carefully add pork chops and pan fry till brown, approximately four mins. Do not disturb the chops until geared up to show.

When you spot the rims of the chops turn brown, flip, and pan fry the other side till no longer pink at the inside and brown on the outside, an additional 4 mins. An immediate-examine thermometer inserted into the center must read one hundred forty five stages F (sixty three levels C). Reduce warmth, if they may be browning too quickly. Serve warm.