Southern Fried Pork Chops
4 bone in pork chops (1/2 inch assume)
1/2 cup canola or vegatable oil (sufficient to cowl backside of pan for frying)
2 tbsp butter
1 tsp seasoned salt (additional to season chops to style)
1 tsp black pepper (additional to season chops to style)
cayenne pepper to style
Season Salt and pepper either side of the pork chops.
Mix all dry elements. Dredge either side of the pork chops within the flour combination, then put aside on a plate. Or dredge earlier than going into oil. (Much less dishes)
Warmth canola/vegtable oil over medium to medium-high warmth. Add butter. When butter is melted and butter/oil combination is scorching, prepare dinner 2 to three pork chops at a time, 4 to five minutes on the primary aspect; 3 to five minutes on the opposite aspect. (Ensure no pink juices stay.) Take away to a plate lined with paper towels and repeat with remaining pork chops.