Use this quick, high-heat method for any chops or medallions that are less than 3/4 inch thick.
Pat dry:
8 center-cut pork loin chops, 1/2 inch thick, or 1 pound boneless center-cut pork loin, cut into 1/2-inch-thick slices
Season with:
Salt and ground black pepper to taste
Heat in a large skillet over high heat:
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons olive oil or other vegetable oil
Sauté for 1 minute on each side. If cooking boneless medallions, remove them from the pan, for they are done. They will be well browned on the outside and moist and slightly pink in the center. If the chops are on the bone, reduce the heat to low and cook 2 to 4 minutes more, turning once. If necessary, do this in two batches, adding more butter and oil if needed. Remove to plates. If desired, make a pan sauce to spoon over the pork.
