pork chopped recipe
Here’s a recipe for pan-fried pork chops:
- 4 pork chops
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tbsp vegetable oil
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (optional)
- Season the pork chops with salt and pepper on both sides.
- Place the flour in a shallow dish. Dredge the pork chops in the flour, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-4 minutes on each side, or until they are browned and cooked through.
- Remove the pork chops from the pan and set them aside on a plate.
- In the same skillet, add the chicken broth, butter, Dijon mustard, and thyme (if using). Bring the mixture to a simmer, stirring to combine.
- Return the pork chops to the pan and spoon the sauce over the top.
- Reduce the heat to low and simmer for an additional 2-3 minutes, or until the sauce has thickened slightly.
- Serve the pork chops hot, with the pan sauce spooned over the top. Enjoy!
Note: You can use bone-in or boneless pork chops in this recipe. If you’d like to make this recipe gluten-free, you can use a gluten-free flour blend in place of the all-purpose flour. You can also use chicken or beef broth in place of the chicken broth, or use a non-dairy milk or broth if needed.