This recipe works for boneless or bone-in pork chops.
- Pork Chops, about ¾ inch thick
- Flour for dredging
- Seasoned salt
- Oil for pan-frying, grapeseed or other heat-tolerant oil
Let your pork chops come to room temperature.
In a shallow bowl, put enough flour to dredge the chops, and season as you like. I like to use Lawry’s Seasoned Salt.
Heat your skillet to Med-high heat. Drizzle oil to cover the bottom of skillet, and wait for it to get hot.
Pat the chops dry with paper towels, and dredge in flour mixture.
Pan-fry the chops in the oil. Be careful not to overcook, just get them nice and crispy on each side, about 3-4 minutes per side.