PORK CHOPS (FOR PEACH-GINGER CHUTNEY) RECIPE
Provided by Claude
Number Of Ingredients 3
Steps:
- Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Dry the port chop with a paper towel. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaning flour. Heat the oil in a 12 inch skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 6 minutes per side (12 minutes total). Transfer the pork chop to plates, for serving. Top pork chops with peach chutney.
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