Pan Fried Boneless Pork Chops

By Ellie

4 Person

25 Minutes

320 Calories

Pan-Fried Boneless Pork Chops - a family-friendly meal which is an easy and quick fix for lunch and dinner, seasoned with pantry staple ingredients then pan-fried to perfection and served with its orange zesty sauce. Easy yet it hits the spot everywhere! Pork can be Fried, Fried, roasted; It can also be used to make soup, of course, pork can also be used with a lot of vegetables; Pork tastes and tastes different from recipe to recipe, and you can see which recipe you prefer. This time to share with you about the practice of pork chop, let's take a look!

Ingredients

2 tbsp. parsley
1 tbsp. Dijon mustard
¼ tsp. ground cumin
1 orange zest , finely grated
½ cup orange juice
2 tsp. thyme
1 tsp. minced garlic
1-2 tbsp. butter
2 tbsp. cooking oil
2 tsp. creole seasoning
salt
4 (1/2 -3/4 inch-thick) boneless pork chops , trimmed

Method

01

Thoroughly dry pork chops, then season with salt and generously rub with creole seasoning.
02

Heat about 2 Tablespoons oil in a large skillet over medium-high until hot. Then carefully add pork chops.
03

Pan fry pork chops on both sides until golden brown — about 4 to 5 minutes per side or until no pink juice. Remove chops from the pan and set aside.
04

Add butter to the skillet, followed by garlic and thyme; saute for about one minute or less, add orange juice, orange zest, cumin, and mustard, stir and scrape up any brown bits from the side of the pan.
05

Simmer until reduced by about half, another 1 to 2 minutes, adjust seasonings. Return pork back to the pan, along with any liquid from the pork chops. Stir to coat cook for about another minute or two and add parsley. Remove immediately from the heat and serve with the pan sauce.

Related Tags

Pan Fried Boneless Pork Chops

4.2

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 320 Kcal
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

2 tbsp. parsley

1 tbsp. Dijon mustard

¼ tsp. ground cumin

1 orange zest , finely grated

½ cup orange juice

2 tsp. thyme

1 tsp. minced garlic

1-2 tbsp. butter

2 tbsp. cooking oil

2 tsp. creole seasoning

salt

4 (1/2 -3/4 inch-thick) boneless pork chops , trimmed

03 Method

Step 1

Thoroughly dry pork chops, then season with salt and generously rub with creole seasoning.

Step 2

Heat about 2 Tablespoons oil in a large skillet over medium-high until hot. Then carefully add pork chops.

Step 3

Pan fry pork chops on both sides until golden brown — about 4 to 5 minutes per side or until no pink juice. Remove chops from the pan and set aside.

Step 4

Add butter to the skillet, followed by garlic and thyme; saute for about one minute or less, add orange juice, orange zest, cumin, and mustard, stir and scrape up any brown bits from the side of the pan.

Step 5

Simmer until reduced by about half, another 1 to 2 minutes, adjust seasonings. Return pork back to the pan, along with any liquid from the pork chops. Stir to coat cook for about another minute or two and add parsley. Remove immediately from the heat and serve with the pan sauce.

04 Author