A butterfly chop pork is a thick cut of meat that is cut lengthwise, through the center, to create a kind of "hinge", with the rest of the meat uncut in the center. The chop opens then like a book in two halves, resembling the wings of a butterfly. Cooking pork in this way on a stove is a simple and quick way, although you should not cook the meat too long or it will be dry. The chops will be ready when a meat thermometer registers that they have reached 145ºF.
Chops fried in a pan
Place a small amount of flour on a shallow dish or a cake tray. Season the flour with salt and pepper to taste, then coat the chops with the mixture. If you prefer, coat the chops with a preparation consisting of brown sugar, seasonings such as salt and pepper, ground mustard seeds, cumin, rosemary and dry thyme.
Place a small amount of vegetable oil or spray in a heavy pot, then place the pot on the stove and place over medium heat.
Fry the chops for 1 or 2 minutes on each side, turning them over with tongs, until the chops are browned.
Dry the chops on a paper towel. Let the chops sit for 3 minutes, and then serve while they are still hot.
Parmesan empanadas cutlets
Place a mixture of flour and Parmesan cheese on a shallow dish or cake tray. Beat an egg in a separate bowl.
Dip the chops in the bone, and then cover them with the flour mixture.
Cover a heavy pot with vegetable dew or a little cooking oil. Heat it over a medium heat and cook the chops by turning them once after 5 minutes, or when they are no longer pink.
Transfer the chops to a plate to serve them. Let them rest for 3 minutes and then serve them.