>>7284201 nah man, what you wanna do is dredge it in whatever your go to version of seasoned flower is, then pan fry till both sides have a nice crust on them, then into the over for five or so minutes depending on how thick they are
Do yourself a favor and copy this recipe down. This might be one of the best things I have ever tasted
2 Tbsp. extra virgin olive oil 2 Tbsp. diced onion 1-2 ribs of celery 1 apple, peeled, cored and diced (such as Granny Smith) 1/4 cup dried sweetened cranberries (such as Craisins) 1/4 tsp. cinnamon 4 1-inch boneless pork chops kosher salt and pepper to taste 1/4 cup apple juice mixed with 1 Tbsp. cornstarch 1 cup chicken broth 2 Tbsp. Dijon mustard
Preheat oven to 350 degrees F. In a large (12-inch) skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and celery. Cook 2-3 minutes until soft. Add the diced apple, cranberries and cinnamon. Cook another minute or two so flavors can meld. Remove from heat. With a paring knife, cut a pocket on the side of each pork chop, leaving about 1/2-inch of the pork chop intact on three sides. Spoon about 1-1/2 tablespoons of the apple-cranberry mixture into each pork chop. It's okay if you can see the stuffing on the side, but don't let it spill out. Wipe out the skillet you used to make the stuffing with a paper towel. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Season the pork chops with kosher salt and pepper on one side. Using tongs, place the pork chops, seasoned side down in the skillet. Cook until you get a nice brown sear on that side, about 5 minutes. Turn pork chops with tongs. Season the other side with salt and pepper. Cook 2 minutes. Transfer pork chops to a glass baking dish. Bake 10-15 minutes in preheated oven or until a thermometer registers 135 degrees F. Remove from oven and cover with foil. To prepare sauce, place the apple juice-cornstarch mixture in the skillet over medium-high heat. Add the chicken broth. Bring to a boil, then reduce heat to medium. Let simmer until reduced by half. Whisk in the mustard. Serve over pork chops.
>>7284424 I dunno man, seems like frying pork chops so their nice and juicy is just fine. The problem is almost everyone overcooks them, but when they're cooked well, they're great. The fat is rendered well, the meat is still juicy and pink, it's pretty much perfect protein.
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