In a gallon size zip-lock bag, combine flour, salt, pepper, and garlic powder. Seal and shake to blend well. Rinse each pork chop with water and add them all to the bag. Seal and shake well to coat both sides completely.
In a large frying pan on medium/high heat, coat the bottom with enough oil for about 1/4 inch deep frying. Add enough chops to cover bottom of pan with the chops not touching. Cook chops 5 - 7 minutes or until bottom edge looks golden brown. With tongs, flip and cook 4 - 5 more minutes or until golden brown on other side. Remove and repeat until all chops are cooked. (Discard remaining flour mixture.) Serve hot.
If desired, these pork chops can also be dipped in an egg bath (2 eggs slightly beaten in a shallow dish) instead of rinsed and then coated in the flour mixture. I just like to make it a little healthier than my mom did. Either version is great!!
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.1mg||0 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.5g|
|Protein 2.9g||4 %|
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Calories per serving: 102
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