Skillet pork chops

Southern Living, Sep 2003 by Nicholson, Kate, Vickers, Connie, Mullins, Nancy

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