I'd planned to make an entirely different pork chop recipe, but it involved three cups of milk (can't have that anymore) and two hours of oven time, which I wasn't emotionally prepared for on a Monday. Sooooo, I took a leaf out of The Pioneer Woman's book and fried up some pork chops real quick. It was fast--20 minutes from the time I opened the fridge to the time I sat down--and delicious.
So anyway, here's what you need.
Thin pork chops
Salt & Pepper
Season the pork chops with salt and pepper.
On a plate, combine about a half a cup of flour and as much seasoned salt and red pepper as you can handle.
Heat a half cup of canola oil in a skillet over medium. Coat both sides of the chops in the flour and put them on a clean plate. Fry them three at a time for about three minutes on the first side and two minutes on the other side.
Remove to a paper-towel lined plate. Serve with applesauce. Eat them up! Yummmmm.
Serves as many as you need it to.
Takes 20 minutes.