Fried Pork Chops

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  1.8 lbs Pork Chops, Bone-In
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  0.8 tsp ¾ teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  0.3 cup Flour, All-Purpose, White
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  2 tsp Paprika, Ground
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  1 tsp Mustard powder
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp Cayenne Pepper, Ground
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  3 tbsp Vegetable oil
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  2 tbsp Unsalted Butter
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  1 Lemon(108g)
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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.
2. 2While the pork chops rest, combine the flour, paprika, mustard powder, garlic powder, onion powder, and cayenne pepper in a shallow bowl, 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 excess. Transfer to a clean plate.
4. 4Heat the vegetable oil in a large cast-iron skillet over medium-high heat until shimmering, about 2–3 minutes. Add half the butter and swirl to combine until melted and foaming. Carefully lower in two pork chops, ensuring they do not touch.
5. 5Cook for 3–4 minutes over medium-high heat 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 butter to the skillet and repeat step 5 with the remaining two pork chops.
7. 7Let all pork chops rest for 5 minutes covered. Divide evenly into 4 airtight containers while still warm, then squeeze fresh lemon juice over each portion and top with chopped fresh herbs or green onions if desired.