Season pork with salt and pepper. Dredge in flour and shake off excess. Melt butter with 1 tablespoon oil in a heavy large deep skillet over medium-high heat. Add pork in batches and brown well ...
Roll the fat sides of the pork chops in the salt flakes. Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops ...
Store in the fridge until ready to cook. For the pork, season the pork chops with salt and pepper. Heat a dry non-stick pan over a medium heat until hot. Place the chops in the pan to render down ...
Season chops generously with salt and pepper on both sides. In a medium bowl, combine maple syrup, mustard and vinegar. Preheat oven to 350 degrees and place a large cast iron skillet over medium ...
Sprinkle pork chops with salt and pepper. In a large skillet, heat oil. Brown chops in oil on both sides. Remove pork chops to a plate. Add chicken stock. Bring to a boil, scraping and brown bit.