Skillet pork chops

These recipes prove you don't need lots of ingredients or time to create superb flavor.

The skillet-cooked pork chop is your friend when trying to get supper on the table in a hurry. The chops in these recipes require just a few minutes of cook time. Avoid overcooking the pork-thicker chops require perhaps an extra minute, while thinner ones cook super-fast. Although more expensive, thick chops tend to be much juicier. Aim to have some pink color in the meat when you're done. Serve these chops with your favorite no-fuss rice, potato, or pasta recipe and a tossed salad, and your dinner is a done deal. KATE NICHOLSON

TUSCAN PORK CHOPS

MAKES 4 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.

1/4 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon seasoned pepper

4 (1-inch-thick) boneless pork chops

1 tablespoon olive oil

3 to 4 garlic cloves, minced*

1/3 cup balsamic vinegar

1/3 cup chicken broth

3 plum tomatoes, seeded and diced

2 tablespoons capers

Garnish: fresh parsley sprigs

COMBINE first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

COOK pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet.

ADD garlic to skillet, and saute 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skillet; stir in tomatoes and capers.

RETURN pork chops to skillet; bring sauce to a boil. Cover, reduce heat, and simmer 4 to 5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.

* 1 tablespoon bottled minced garlic may be substituted.

SPICY BROWN MUSTARD

PORK CHOPS

MAKES 6 SERVINGS

PREP: 10 MIN., COOK: ABOUT 6 MIN.

This recipe will serve three hearty eaters. Dijon mustard or coarse-grained mustard may be substituted to vary the flavor.

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/2 cup spicy brown mustard

6 ( 1/2-inch-thick) boneless pork chops

1 cup all-purpose flour

1/4 cup vegetable or canola oil

COMBINE first 3 ingredients. Spread mustard evenly on both sides of pork chops, and sprinkle with salt mixture.

PLACE flour in a shallow dish; dredge chops in flour.

COOK pork chops in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Drain on paper towels, and serve immediately.

LEMONY PAN-FRIED

PORK CHOPS

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., COOK: 7 MIN.

1/2 cup all-purpose flour

1 teaspoon seasoned salt

1 teaspoon seasoned pepper

1 1/2 pounds wafer-thin boneless pork chops (about 12)

1/4 cup vegetable oil

3/4 cup chicken broth

1/4 cup fresh lemon juice

COMBINE first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

FRY pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

ADD broth and lemon juice to skillet. Bring to a boil, and stir to loosen particles from bottom of skillet. Serve sauce over pork chops.

CONNIE VICKERS

DALLAS, TEXAS

NANCY MULLINS

PLANO, TEXAS

Copyright Southern Progress Corporation Sep 2003
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