• 1/2 cup flour
  • 1 tsp salt
  • 1 tsp seasoned pepper
  • 1 1/2 lb thin boneless pork chops
  • 1/4 vegetable oil
  1. Combine flour, salt, and pepper in a shallow dish. Dredge pork chops in flour mixture.
  2. Fry pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

Southern Beans