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Skillet-fried Pork Chops 
Here is a basic, yet delicious, recipe for pork
chops. The chops retain their tenderness and are extremely moist if you don't cook
them too long. A 1/2" chop should be cooked 5 minutes each side and a 3/4"
chop about 8 minutes each side. You can cut into the chop to check as you go
along. Serve with Paul's mashed potatoes and any
green veggie for color. Enjoy!
Your Host, Brad
6 pork chops
2 Tbl flour
Salt
Freshly ground pepper
3 Tbl shortening or lard
1/2 cup apple cider or chicken broth
Lightly dredge the chops in the flour. You may either add
the salt and pepper to the flour, first (I do) or sprinkle on afterwards. Heat the
shortening in the skillet and brown the chops over medium heat, as recommended above.
Remove the chops to a warm platter and drain the skillet for
all but 2 tablespoons of the remaining liquid. Add the apple cider or broth and cook
down 1 minute. Spoon over chops.
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