Sauteed Boneless Pork Chops

My daughter and I have made these pork chops numerous times and they are very good every time.

• 2 tablespoons butter
• 1 tablespoon oil
• 6 (1-inch thick) boneless pork chops
• 1/4 cup flour
• Salt and pepper

Heat butter and oil in a 12-inch skillet over low heat.  While pan is heating, sprinkle chops on both sides with salt and pepper, then dredge in flour.

A couple of minutes before sauteing, increase heat to medium-high.  When the butter stops foaming and starts to smell nutty brown, arrange chops in the skillet.  Cook, turning only once, until they are a rich golden brown, about 3 minutes per side.  Remove from skillet.

Make a pan sauce by adding 1/2 cup liquid (chicken broth, water, wine) to the skillet; boil until the liquid is reduced to about 1/4 cup.  Whisk in 1 tablespoon butter or 2 tablespoons heavy cream until sauce is smooth and glossy.  Spoon a portion of sauce over each chop and serve immediately.

Serves 6.

“We all need Christian fellowship to build us up and hold us up.”

Awesome Pork Tenderloin

This is a “keeper”.  Delicious!

• 1 (2 to 3-lb) pork tenderloin
• 3 strips bacon
• 1/2 cup soy sauce
• 1 tablespoon grated onion
• 1 clove garlic, minced
• 1 tablespoon vinegar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sugar

Wrap tenderloin with bacon.  Fasten with toothpicks.  Mix remaining ingredients and pour over meat.  Marinate 3 hours or overnight.  Turn once.  Bake at 300 degrees for 2 hours or until tender, basting often.  Serve over rice with juices.

“God patiently keeps His promises.”