Pan fry pork chops by seasoning them with salt and pepper, dredging them in all-purpose flour with a touch of cayenne pepper, and cooking in a hot pan with butter and canola oil. A recipe for pan fried pork chops by Ree Drummond is available on FoodNetwork.com.
Season eight pork chops with seasoned salt and freshly ground black pepper to taste. Combine 1 cup of all-purpose flour with some cayenne pepper, 1 teaspoon of seasoned salt and 1 teaspoon of ground black pepper. Dredge both sides of the pork chops in the seasoned flour mixture, and set aside.
Heat 1/2 cup of canola oil over medium to medium high heat, and add 1 tablespoon of butter. When the butter melts and the butter and oil are hot, place the pork chops in the pan a few at a time. Cook for two to three minutes on one side, then flip and cook for another one to two minutes until the chops are golden brown on each side. Make sure there are no pink juices remaining in the pork chops. Remove, and repeat until all the pork chops are cooked.
The recipe suggests accompanying the pan fried pork chops with smashed new potatoes.