For this recipe I use a package of "assorted pork chops". Pork blade steaks will work extremely well, as well as sirloin and endcut pork chops. I avoid loin chops entirely, as they're far too dry and lean for this recipe.

Wash the pork chops to remove the pinkish bone dust. Lightly season each chop with salt and pepper.

Mix together 2 cups All Purpose Flour with 1 teaspoon salt and 1 tablespoon freshly ground or coarse ground black pepper.

Coat each chop on both sides in the flour mixture. With your fingertips push and pound the flour mixture very well into both sides of each chop. I pound them to force the flour mixture into the meat. You can also gently use a meat hammer. This is to tenderize the chops and break up the meat fibers. This will make the meat very tender and flavorful. Doing this will make the chops spread out, they'll be bigger than they originally were. Do not coat them lightly.

Heat the oven to 325°f.

Place a wire rack over a baking pan or deep pan.

Heat corn oil or lard in a heavy dutch oven or heavy skillet. The oil is hot enough to fry in when a dash of black pepper sizzles vigorously when dusted into the hot oil. If the pepper doesn't sizzle, the oil isn't hot enough yet.

Re-coat the pork chops one more time in seasoned flour before placing them in the hot oil. Don't overcrowd the cooking space. Depending on how much each chop spread out when coated and tenderized, there may only be room enough to fry two chops at a time.

Fry these chops 2 to 3 minutes per side, then transfer them to the wire rack placed over a pan.

Once all the chops have had a short fry, bake them at 325°f for 30 minutes, or until an instant read probe thermometer reads between 160°f and 170°f when tested in a meaty section of pork chop.

Let them rest a few minutes before serving.

They go perfectly with mashed potatoes and cream gravy. My favorite way is to pair them up with collards, a fresh pan of buttered biscuits, gravy and some pea salad.

If there's any leftovers, they'll make great sandwiches the next day. Be sure to debone them fully, and pile on the lettuce, tomatoes and pickles.

These can easily be deep fried instead of pan fried to speed things up.

A friend came over after work one day and ate a platter of these. He literally licked his plate clean afterwards and asked for more, lol. With that he paid me the greatest compliment any cook could hope to have!