Tried something new.
Took porchops and sprinkled on salt and some Mrs. Dash.
Let them sit for 10 minutes.
Then I beat an egg in one bowl.
Put flour in a second bowl.
Put the pork chop in the egg and then in the flour.
Place in a preheated iron skillet with olive oil covering the bottom of the skillet (medium heat) I very lightly browned on one side and then the other then covered with a lid over the skillet while cooking.
These were thicker chops and I know I turned them 3 times at least so they wouldn't burn, putting the lid on between turns.
Then I uncovered, browned to a crisp light golden color on both sides.
I tell you that these were so moist and juicy. Not dry at all. The flour covering was very light, crisp and flavorful.
I will definately do these again.
We had baked potatoes and fresh corn on the cob (just picked by a friend) with them.

**********Both of us loved them.