of flour on a plate or in a shallow dish. Dredge each pork chop in the flour, coating both sides and shaking off any excess. Reserve 1 tablespoon of the leftover seasoned flour for later.
Heat the vegetable oil or bacon drippings in a large skillet over medium-high heat. When the fat is hot and shimmering, brown the pork chops on both sides, about 3–4 minutes per side. You’re just looking for good color, not to cook them through. Transfer the browned chops to the prepared casserole dish in a
