On 4/18/2016 8:13 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> I'd season the chops before dusting
>> with flour, and not just season the flour.
>
> That's the best way. Seasoning the flour just wastes seasoning, imo.
> KFC does (or at least did) that though. Their packet of herbs and
> spices get mixed into the flour and yes...there is waste from the
> unused flour.
>
I dunno about KFC (you would) but for something like smothered pork
chops I just season the flour. That's actually my mother's mid-west
influence, nothing Southern about it! LOL

I don't use a LOT of seasoned flour to start with. Just enough to
dredge a couple of chops at a time. It's easy enough to season just a
little more flour for the remaining chops. No need for a lot of excess
seasoned flour. It does take a practiced eye.

In the instance of seasoning the meat *then* lightly coating with flour,
I might be tempted to use a flour shaker and just pat the flour gently
into the chops before browning.

Jill