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Lemony Pan-Fried Pork Chops

Yield Makes 6 to 8 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.