Fried Pork Chops

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  Pork Chops, Bone-In(907g)
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  ¾ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Flour, All-Purpose, White(60g)
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  Paprika, Ground(10g)
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  Mustard powder(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Cayenne Pepper, Ground(1g)
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  Vegetable oil(45g)
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  Unsalted Butter(30g)
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  Lemon
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  Chopped fresh herbs or green onions (optional for serving)

Instructions

1. 1Remove the pork chops from the refrigerator and pat completely dry with paper towels. Season both sides evenly with salt and black pepper, then let stand at room temperature for 15–30 minutes to allow the seasoning to penetrate and help retain juices during cooking.
2. 2While the pork chops rest, combine the flour, paprika, mustard powder, garlic powder, onion powder, and cayenne pepper in a shallow bowl or pie plate, stirring until evenly mixed.
3. 3Working one chop at a time, dredge each pork chop in the flour mixture, coating both sides thoroughly and shaking off any excess. Transfer to a clean plate and keep separate until ready to cook.
4. 4Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, add 1 tablespoon of the butter and swirl to combine. Once the butter is melted and foaming, carefully lower in two pork chops, working away from you to avoid splattering. Ensure the chops do not touch.
5. 5Cook for 3–4 minutes on the first side without moving them, until the coating is deeply golden brown and the chops release easily from the pan. Flip and cook the second side for 45–90 seconds, until the internal temperature reaches 145°F on an instant-read thermometer.
6. 6Transfer the cooked pork chops to a plate and cover with foil to keep warm. Add the remaining 1 tablespoon butter to the skillet and repeat steps 4–5 with the remaining two pork chops.
7. 7Once all four pork chops are cooked, cover and let rest for 5 minutes. Divide evenly into 4 airtight containers while still warm, then squeeze fresh lemon juice over each portion.