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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Pat chops dry with paper towels. Season lightly on both sides with extra seasoned salt and pepper, keeping in mind that the coating is also seasoned.4 Pork chops, 1 tsp Seasoned Salt, 1 tsp Black Pepper
- Mix flour, the measured seasoned salt, black pepper and optional cayenne in a shallow dish. Coat each chop on both sides and shake off loose flour.1 cup All-Purpose Flour, 1 tsp Seasoned Salt, 1 tsp Black Pepper
- Heat oil in a heavy skillet over medium to medium-high heat, then add butter. When hot but not smoking, add chops without crowding. Fry until browned on each side, adjusting heat to prevent burning. Start checking after about 3 minutes per side; thickness and pan heat affect timing. Insert a thermometer through the side, away from bone, and cook to at least 145°F (63°C).1/2 cup Vegetable Oil, 2 tbsp Butter
- Transfer cooked chops to a clean rack or paper-towel-lined plate and rest at least 3 minutes before serving. Repeat with remaining chops if needed. Discard leftover coating that touched raw pork.
Notes
Use chops about 1/2 inch thick; thicker chops take longer and may brown before the center is cooked. Color and clear juices are not reliable doneness tests. Cook to 145°F and rest 3 minutes. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 165°F. Timing is approximate, especially when cooking in batches.
