Categories: Meals

Ingredients

• 8 think bone-in pork chops
• Kosher salt, to taste
• 1 tsp black pepper, plus more to taste
• 1 cup all-purpose flour
• 1 tsp seasoned salt
• Pinch or two of cayenne pepper
• 1/2 cup canola oil
• 1 tbsp salted butter
• 1 head iceberg lettuce, cut into 8 wedges
• Ranch dressing, for topping

Directions

1. Pat the pork chops dry and season on both sides with salt and black pepper.

2. Combine the flour, seasoned salt, 1 tsp black pepper, and the cayenne in a bowl.

3. Dredge the pork chops in the flour mixture on both sides, then set aside on a plate.

4. Heat the canola oil in a large skillet over medium heat. Add the butter. When the oil-butter mixture is melted and hot, add half of the chops and cook until browned, 2 to 4 minutes on the first side. Flip and cook until browned on the second side, 2 to 4 minutes. Remove to a plate and repeat with the remaining chops. Serve with the iceberg wedges; drizzle the lettuce with the dressing.

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