Pork Chops (for peach-ginger chutney)

By Claude

Serve with peach-ginger chutney.

See peach-ginger chutney recipe

Ingredients

• 3/4 cup of all-purpose-flour
• 4 3/4 -inch-thick boneless pork loin chops
• 1/4 cup olive oil

Preparation

Step 1

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.