<bgsound src="vglory.mid" loop=infinite> FRIED PORK CHOPS


   8 pork chops 3/4 inch thick
   black pepper,  freshly ground
   2      cups all-purpose flour
   vegetable oil

1)  Trim the excess fat from the edges of the pork chops.  Sprinkle them
generously with salt and pepper.

2)  Season the flour generously with salt and pepper.  Dredge the pork
chops in flour until coated on all sides.  Shake off any excess flour. 
Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect)
to fill it to 1 inch.  Heat over medium heat to 375‘F.	(A small cube of
bread dropped in the oil will brown in about 30 seconds.)

3)  Add only as many of the pork chops to the skillet as will fit without
touching.  Cook  them, turning them once, until cooked through (no trace of
pink remaining in the center) and deep golden brown, about 12 minutes.	Use
a long-handled fork or tongs to prevent getting splattered.

4)  Remove the pork chops from the skillet to drain.  Sprinkle them with
paprika and serve hot.

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