Ingredients

• 2 tablespoons butter
• 1 tablespoon oil
• 1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
• Salt and ground black pepper
• 1/4 cup flour measured into a pie plate or other shallow pan
• A pan sauce

Instructions

1. Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
2. A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
3. Serve with an uncooked relish. Recipe follows.