Pork Chops (for peach-ginger chutney)
Serve with peach-ginger chutney.
See peach-ginger chutney recipe
- 3/4 cup of all-purpose-flour
- 4 3/4 -inch-thick boneless pork loin chops
- 1/4 cup olive oil
Preparation time 10mins
Cooking time 20mins
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.