I prefer lamb chops, next would be veal chops but a good 'ole bone-in pork chop will do the trick just as well!
Bone-in is always better! You just get more flavor.
And, c'mon, who doesn't want to gnaw on the bone? !!!!
I picked up 3 nice size chops today.
Salt and pepper them generously. Use about a 1/2 cup of flour seasoned with salt and pepper and then dredge each side of the chops in the flour mixture. Set aside.
Heat about a 1/4 cup of canola or vegetable oil over medium-high heat. Add a hunk of butter and wait till it's all hot and bothered then cook the chops about 4 minutes on each side or until no pink juices remain. Remove to a plate and let rest.
Don't be like and forget to take a pic of the chops on the stove!
I served with potatoes and grilled zucchini ribbons.
And here was how easy that was! Get a bag of steamable fingerling potatoes. Nuke for the 9 minutes it says on the bag. When cooled off a bit, rough chop them and then rough chop an onion. Throw it all in the pan you just cooked the chops in. Season well with salt & pepper. OMG, so good!
The zucchini was a snap as well. I used a mandolin to slice up the zucchini so they were all the same thickness. I nuked a little butter mixed with lemon juice and parsley and brushed it on the zucchini as I grilled it on my indoor grill.
Boom! Bam! Done!
Aren't they beautiful?