1/2cupcanola or vegatable oil(enough to cover bottom of pan for frying)
1tspseasoned salt(extra to season chops to taste)
1tspblack pepper(extra to season chops to taste)
cayenne pepper to taste
Season Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate. Or dredge before going into oil. (Less dishes)
Heat canola/vegtable oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 2 to 3 pork chops at a time, 4 to 5 minutes on the first side; 3 to 5 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate covered with paper towels and repeat with remaining pork chops.
You can also make 8 thin cut pork chops with this recipe.