I've never understood why these lovely boneless pork chops are almost always labeled "breakfast style." They are delicious anytime, but they are great to put inside a freshly baked biscuit for breakfast.
They are extremely simple to prepare and I promise they will win you rave reviews for your diners!
4 - 6 boneless breakfast style pork chops
3/4 cup self-rising flour
freshly ground black pepper
canola or vegetable oil
Mix the flour and the salt and pepper in a shallow dish. Gently coat the pork chops in the seasoned flour.
Heat about a half inch of oil in a large cast iron skillet over medium high heat.
When a pinch of flour sizzles when dropped into the oil, carefully place the chops into the oil and fry for approximately 5 - 6 minutes on each side until golden brown. Drain on paper towels and serve immediately.
I served mine with fried eggs, biscuit and gravy and country fried potatoes.