A butterfly pork chop is a thick chop that is cut in half lengthwise through the center, with a small "hinge" remaining uncut in the middle. The chop is then opened like a book so the two halves look much like the wings of a butterfly. Cooking butterfly pork chops in a skillet on the stovetop is quick and simple, but don't overcook the chops because they dry out quickly. Chops are done when a meat thermometer registers 145 degrees Fahrenheit.
Simple Pan-Fried Chops
Place a small amount of flour in a shallow plate or pie pan. Season the flour with salt and pepper to taste, then coat both sides of the chops in the seasoned flour. If you prefer, you can coat the chops with a rub consisting of brown sugar and seasonings such as salt, black pepper, ground mustard seeds, cumin, rosemary or dried thyme.
Place a small amount of cooking oil or nonstick cooking spray in a heavy skillet, then place the skillet on a burner turned to medium.
Fry the chops for 1 to 2 minutes on each side, turning them with tongs, until the chops are golden brown.
Drain the chops on paper towels. Let the chops rest for 3 minutes, then serve them hot.
Savory Breaded Parmesan Chops
Place a mixture of flour and grated Parmesan cheese in a shallow plate or pie pan. Beat an egg in a separate bowl.
Dip the chops lightly in the egg, then coat them with the flour mixture.
Coat a heavy skillet with nonstick cooking spray or cover the bottom of the pan with cooking oil. Heat the pan over medium heat, then cook the chops, turning them once, for about 5 minutes, or until the chops are no longer pink.
Transfer the chops to a serving plate. Let the chops rest for 3 minutes before serving.