These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet.

Juicy Pan Fried Pork Chops. ... Choose bone-in chops for maximum juiciness – boneless chops dry out faster. If your pork chops are thinner, ... place in the oven and roast 10 minutes, ...

Reduce heat to medium, return pork and accumulated juices to pan, and cook until an instant read thermometer inserted into the side of one of the cutlets registers 160 degrees. Season sauce with ...

Flip the chops; cover the pan and brown 3 to 4 minutes more. They are done when firm to the touch and reach an internal temperature of 140° F. Transfer chops to a platter.

Cooking the pork chops over high heat for just a few minutes keeps the meat juicy and tender. To speed the cooking, I buy boneless loin chops about 1/2-inch thick. Skip to main content ...

Pan-fried cutlets like these breaded pork chops retain more of their inherent flavor because they're less greasy than deep-fried. ... about 10 minutes. Transfer the chops to plates and serve.

When hot, add chops, a few at a time, cooking until golden brown. When done, remove and keep warm. In same oil, sauté onions, celery and apples 5 minutes or until vegetables are wilted.

Servings: 4. Ingredients: 1 bunch scallions, thinly sliced. 1 cup lightly packed fresh cilantro, roughly chopped. 1 Fresno or jalapeño chili, stemmed, seeded and minced ...

Add pork chops and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside. - In the same skillet, add butter, onion, and apple slices.