Step 1

Place flour in a shallow dish.

Step 2

Pat pork chops dry and season liberally with seasoned salt and pepper on both sides. Dredge the pork chops in flour, shaking off the excess.

Step 3

Melt butter and oil in a large, heavy skillet over medium-high heat.

Step 4

Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.

Step 5

Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.

Step 6

Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!