Adobo Roasted Potatoes make an excellent side for these pork chops

Ingredients

• 1 teaspoon Lawry’s seasoned salt for the dredge, plus more for seasoning the chops
• 1 teaspoon ground black pepper for the dredge, plus more for seasoning the chops
• 1 cup all-purpose flour
• 1/2 teaspoon Cayenne pepper
• 8 pork breakfast chops (also just called “Thin Sliced”)
• 1/2 cup canola oil
• 1 tablespoon butter

Instructions

1. Salt (Lawry’s) and pepper both sides of the pork chops.
2. Combine the flour, cayenne, salt (Lawry’s) and black pepper in a shallow bowl.
3. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
4. Heat the canola oil over medium to medium-high heat. Add the butter.
5. When the butter is melted and the butter/oil mixture is hot, cook 2-3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.