To make pan-fried pork chops, mix 1/2 cup of all-purpose flour, 1 teaspoon of salt and 1 teaspoon of seasoned pepper together on a large plate, and coat the pork chops in the mixture. Fry the pork chops in vegetable oil until they are golden brown and cooked through.
To enhance the flavor of the pork chops, additional herbs or spices may be added. To make spicy pork chops, mix 1/2 cup of all-purpose flour, 1 teaspoon of black pepper, 1 teaspoon of seasoned salt and cayenne pepper to taste. Season the pork chops with additional salt and pepper, dredge the pork chops through the flour mixture, and fry the chops in 1/2 cup canola oil and 1 tablespoon of butter over medium-high heat until the breading is golden brown and the meat is no longer pink.
To fry pork chops coated in bread crumbs, pound the pork chops to 1/2 to 1/4 inch thickness, salt and pepper both sides of the pork chop, and dip the chop in a mixture of 1 egg and 2 tablespoons of milk. Dredge the pork chops through plain or flavored bread crumbs, and fry the chop in oil over medium-high heat until the internal temperature of the meat is 145 degrees Fahrenheit.