As promised, heres the technique for the pan fried pork chops. If you followed the link I gave to the pan fried chicken in butter, this is all going to look very. Pan Fried Pork Tenderloin Chops. As promised, heres the technique for the pan fried pork chops. If you followed the link I gave to the pan fried chicken in butter, this is all going to look very familiar. Ingredients. 2 pound pork tenderloin picture shows total of 5 pounds1 stick butter cupkosher saltfresh ground black pepperflour for dredging, about 1 2 cups. Directions. You can do this with pork loin or tenderloin. Whats the differenceTake a look. The package on the top is a single pork loin. The one on the bottom includes two tenderloins. In this next picture the two pieces on the cutting board came out of one package. The other package behind the cutting board is still sealed. Prep. Slice each tenderloin into pieces about an inch wide. Why Does My Cast Iron Skillet Stick. That should be about the width of two fingers. Just like with the chicken, place the pieces between two pieces of plastic wrap to keep it from splattering with just a little water to let it slide around without tearing. Then pound them flat with a meat mallet or a heavy bottomed skillet. This took a single good whack to make it wafer thin. How To Cook Frozen Pork Chops On StoveRead the Frozen pork loin how to cook discussion from the Chowhound Home Cooking, Pork food community. Join the discussion today. Tip teaspoon salt teaspoon freshly ground pepperIt has a lip on it that keeps it up off the stove, so controlling the temperature is really hard. Next time Ill work with a smaller pan and just do more batches. Melt a couple tablespoons of butter on your skillet over medium heat. Make sure theres a good layer of butter anywhere youre going to lay a chop. One by one, dredge each chop in flour on both sides, and lay them in the melted butter. Flip them over as soon as you see the edges start to brown up. If youve made them as thin as I have, it should only take about a minute. Do the other side until it is golden brown and pull them off. If you have to work in batches, add more butter before each new batch. Serve with the fried smashed potatoes. And thats it. Variations. Some of you have light bulbs going on over your heads. Hey, this works for chicken and pork chops. Can you do steak Yes you can. Lamb Rabbit Duck Sure, why not This isnt a recipe, its a technique. Use whatever meat you want. Add more seasoning besides the salt and pepper. Maybe some cayenne or chipotle. Maybe garlic and oregano. Try it out. Be creative. If you come up with something great, leave a comment telling us about it. Here I am making this on Thats Life with Robin Swoboda.