Hoping someone here can help me with what turned out to be bad cooking
some time back. In memory of the very good seasoned, flour breaded and
then fried pork chops my mother made years ago, I tried to make them.
She may have used a tiny bit of garlic, along with just a bit of salt
and (more) pepper in the flour coating for bone-in pork chops she
pan-fried that were so very good. Starting with 1" thick boneless pork
peices and being a rather new and loving-them Penzeys spice blends user,
I used just the Bavarian blend with a little salt and pepper in my
flour; I medium-fire fried each side (gas stove) in EVO, and they were
not only less than the "tasty" I expected, they were much too dry to
enjoy.

Please, prep and seasoning suggestions here today, and thank you so
much!

Picky ~JA~