Fried Pork Chops

Season the Flour: In a wide, shallow dish (like a pie plate), whisk together the flour, seasoned salt, garlic powder, onion powder, smoked paprika, and black pepper.

Dredge the Meat: Press each pork chop firmly into the seasoned flour, ensuring every inch, including the edges, is heavily coated. Shake off any excess flour and let the chops rest on a wire rack for 5 minutes to let the coating adhere.

Heat the Oil: In a large cast-iron skillet, heat about 1/4 inch of oil over medium-high heat. The oil should be around 350°F (175°C) and shimmering. Test by dropping a pinch of flour into the oil; it should sizzle immediately.

Pan-Fry: Carefully place the pork chops into the hot oil. Do not crowd the pan; fry in batches if necessary. Fry for 4 to 5 minutes on the first side until a deep, golden-brown crust forms.

Flip and Finish: Use tongs to flip the chops. Fry for another 4 to 5 minutes until the internal temperature reaches 145°F (63°C). Transfer the chops to a paper towel-lined plate to drain before serving.