½ cup all-purpose flour
2¼ teaspoons kosher salt
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2 teaspoons paprika
1 teaspoon ground black pepper
¾ teaspoon ground white pepper
¾ teaspoon onion power
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
8 center-cut bone-in pork chops (3-3½ pounds)
2 tablespoons vegetable or canola oil, divided
Heat the oven to 200 degrees.
In a large, shallow bowl, whisk together the flour, salt, paprika, black pepper, white pepper, onion powder, garlic powder, thyme and red pepper flakes. One at a time, dredge 4 of the pork chops through the flour mixture, coating both sides evenly and shaking off any excess. Set aside.
In a large, nonstick skillet over medium-high, heat 1 tablespoon of the oil until just smoking. Add the 4 coated chops and cook for 5 minutes, turning once. Reduce the heat to medium and cook another 2 minutes, turning once. Transfer the chops to an oven-safe plate and place in the oven to keep warm.
Repeat the dredging and cooking with the remaining 4 chops, using the remaining tablespoon of oil.
Nutrition values per serving: 220 calories, 9 g fat (2 g saturated, 0 trans), 7 g carbohydrates, 1 g fiber. 0 sugar, 26 g protein, 65 mg cholesterol, 610 mg sodium.
Adapted from Southern Living's "Country Music's Greatest Eats" (Oxmoor House, 2014)