Côtes de Porc Sautées

Sautéed Pork Chops

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 (¾-inch-thick) pork chops or medallions of tenderloin
  • Flour
  • Chunk of butter

Method

Flour chops. Heat butter and oil in skillet. Add chops when skillet is hot. Brown and cook each side about 15 minutes. Season with salt and pepper when done.