Ingredients
8 CENTER CUT pork chops (ON THE BONE)
Morton salt
pepper
McCormick garlic powder
1 TEASPOON cayenne pepper
Gold Medal flour
1 CUP Wesson vegetABLE OR canola oil
Instructions
MIX THE SPICES
SPRINKLE ON BOTH SIDES OF THE PORK CHOPS
REFRIGERATE FOR A FEW HOURS OR LONGER (I LEAVE MINE IN THE REFRIGERATOR ALL DAY)
WHEN READY TO FRY, HEAT THE OIL IN A CAST IRO OR HEAVY SKILLET OVER MEDIUM HIGH HEAT FOR ABOUT 3-5 MINUTES
DIP THE PORK CHOPS IN FLOUR THEN SHAKE OFF EXCESS FLOUR
PLACE PORK CHOPS IN HOT OIL
DO NOT OVERCROWD THE PORK CHOPS, WILL TAKE TWO BATCHES OF FRYING
COOK FOR ABOUT 3 MINUTES ON EACH SIDE
DO NOT OVERCOOK OR THE MEAT WILL BE DRY
DRAIN ON PAPER TOWELS AND SERVE
CAN SERVE WITH RICE AND GRAVY, CORNBREAD, ETC…
SAVE YOUR PORK CHOP DRIPPINGS, ADD FLOUR & WATER TO MAKE A PORK CHOP GRAVY TO GO OVER THE RICE.
Source : allrecipes.com