That sounds good, but it is about as Southern as an egg cream.
Traditionally we use thin (1/2 inch or so) bone-in chops, season them well,
dip into an egg wash, and then dredge through flour. You can season the
flour, but I think sometimes that burns too easily. Shake the excess off
and fry until golden brown. Momma used lard or Crisco, but I don't think
you have to be that literal.

The egg wash is optional as well. I think the best chops I ever had were
simply seasoned with salt and pepper, dusted with flour, and fried. Simple,
yet unbelievably good. Good luck!

"jmcquown" wrote in message
...
Richard's ~JA~ wrote:
To the request for help with southern fried pork chops,
replies....
Well, first of all your mother didn't use 1"
thick boneless pork. Buy some regular
bone-in chops, about 1/2" thick. I love
Penzey's spices too, but hey, your
mom had a method to her madness.
I've learned from an especially good "old fashioned" cooking friend
tonight exactly that, 'twas the need for less thickness and especially
the bone-in chops. She stated that the boneless are better used in
other ways and will most always become too dry when fried. So,
because these are the cut I have already in wait for cooking, I
opened my book of prints from this group to find Pastorio's tell of
brining meats. The tomorrow to be fried boneless cuts are now in the
refrigerator soaking up flavorings and moisture in hope that a dry
wipe and flour dredge tomorrow may see them fried more juicy than my
last attempt.
Season some flour with salt, pepper and
some garlic powder. Either dredge the
chops wet in this mixture or perhaps first
dip in an egg wash (beaten egg with a
little water) then dredge. Cook in hot oil
until golden brown on each side. Good
luck!
Exactly my plan for tomorrow, minus the egg wash, and thank you so
much for the memory jogging input, JMcQ!

Picky ~JA~

You are quite welcome Hopefully you will enjoy the chops!

I use the boneless chops like chicken or turkey medallions; I pound them
flat, salt & pepper; quickly pan sear them in butter and olive oil; add
garlic and onion, some white wine; simmer to reduce the liquid and cook
through. Sprinkle with chopped parsley and add some lemon slices or zest.

Jill