Trim any excess fat off the pork chops.
Pat pork chops dry with a paper towel.
On a paper plate, mix the cornmeal and seasoning together. Set aside.
Pour milk into a bowl. Dip the pork chops into the milk, and then coat in the cornmeal mixture.
When finished coating pork chops, heat the oil in a non-stick frying pan over medium heat.
Discard the milk and cornmeal mixture.
Add the pork chops to the heated oil and cook 4 to 5 minutes per side, depending on the thickness of the chop.
The crust should be a nice golden brown when finished.
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