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Look in any fridge or freezer, inspect any random weeknight dinner table and chances are good you will find boneless pork chops on the menu or waiting their turn to show up on household dinner plates. When preparing pork chops, start with quality pork from your butcher, farmer’s market or grocery store. This will help them to cook all the way through while you are frying them, without burning the outsides. Place each chop between two sheets of wax paper. With a meat mallet or a rolling pin, pound the chop until it flattens and thins out.
Beat an egg in a dish or a bowl and add 2 tbs. Place each pork chop in the liquid, coating each side. Dip the pork chops into a breading mixture after it has been coated with liquid. Your breading mixture depends on what you like. You can use bread crumbs, flour, crushed crackers, toasted bread or rolled oats. Heat some oil in a skillet over medium high heat. For extra brown pork chops, add a bit of butter to the oil and allow it to melt.
Place each boneless pork chop in the skillet and cook on each side for about 5 minutes. Remove the pork chops from the skillet and allow them to sit for 3 to 4 minutes before serving. You can keep it simple, with a bit of salt and pepper only, you can add additional herbs, spices and vegetables to bake with the pork or you can apply a breading. Marinate your pork chops ahead of baking them if you are following a recipe that calls for a marinade, or you like extra flavor with your pork.
You can marinade pork in barbecue sauce, teriyaki, citrus, oils and vinegars and even salad dressing. Lay the pork chops in a single file in a large roasting pan or baking dish. Bake the chops in the oven for 15 to 20 minutes. Remove the dish from the oven and allow the pork chops to sit for 3 to 4 minutes before serving. Heat your favorite cooking oil in a skillet over medium high heat. Any vegetable oil or olive oil will work.
Add a bit of butter to the oil if you want the outsides of the chops to brown well. Season pork chops with salt, pepper and any other herbs or blends you want to use. Many pork chop recipes call for rosemary, garlic, oregano, red pepper flakes, paprika or sage. Cook the pork chops for about 4 minutes on each side, until they are nicely browned. Finish the chops off in the oven if you are sautèing particularly thick pork chops. After browning them on each side, let them cook off in a hot oven until they are done.