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Pan-Seared Pork Chops with Parsley-Olive Salsa

From

August/September 2006

Pan-Seared Pork Chops with Parsley-Olive Salsa

We wanted a pan-seared pork chops recipe that could go from oven to table in just 15 minutes. We started our recipe by dipping thin pork chops in a little flour to give them a well-browned coating in a short time. And to keep the butter from burning during browning, we added some oil to the pan, which raised the butter’s naturally low smoke point.

Serves 4 to 6

For this recipe, we like bone-in rib or center-cut chops between 1/4 and 1/2 inch thick. Toast the pine nuts in a small skillet over medium heat until golden in color.

Ingredients

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