Pork Chops

I remember the first time I made pork chops I wasn’t very experienced in the kitchen. I assumed they were hard to make. My husband had requested that I make some, so I decided it was time for me to learn! I bought some ingredients, inquired from a friend how she cooked them, and anticipated a long time cooking in the kitchen. Much to my surprise, they were easy to make and very simple! I added the pan sauce later on because sometimes pork chops need a little help. It’s a great way to use up all that flavor left over in the pan! -Katie

How To Make The Chops

Ingredients:

4 boneless pork chops, ours were about an inch thick (about 1½ pounds total)
Flour, for sprinkling
Salt and pepper
4 tablespoons neutral cooking oil
1 tablespoon flour
1 cup milk

Step 1: Season the pork chops generously on all sides with salt and pepper. Lightly sprinkle both sides with flour and pat it on so it sticks.

Step 2: In a large skillet (cast iron if you’ve got it!), heat the oil over medium-high heat until shimmering.

Step 3: Place the pork chops in the hot skillet without crowding.

Cook about 4–5 minutes per side, until beautifully golden and the internal temperature reaches 145°F. We love to use a meat thermometer for this part so we’re not guessing!

Step 4: Lower heat to medium low. Without cleaning the pan, add 1 tablespoon flour to the skillet drippings and bits. Whisk constantly for about 1 minute to cook out the raw flour taste.

Step 5: Slowly pour in the milk while whisking to prevent lumps. Let simmer 2–4 minutes, until thickened and creamy.

Season with additional salt and pepper to taste.