Lemony Pan-Fried Pork Chops

Recipe from

Southern Living


1/2 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1 1/2 pounds wafer-thin boneless pork chops (about 12)
1/4 cup vegetable oil
3/4 cup chicken broth
1/4 cup fresh lemon juice


Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture.

Fry pork chops, in 3 batches, in hot oil in a large skillet over medium-high heat 1 minute on each side or until browned. Drain on paper towels.

Add broth and lemon juice to skillet. Bring to a boil, and stir to loosen particles from bottom of skillet. Serve sauce over pork chops.