Southern Living SEPTEMBER 2003
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.
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