Southern Fried Pork Chops
You’ll Want:
4 bone in pork chops (1/2 inch assume)
1 cup all objective flour
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
Instructions:
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.
