6 pork chops, 1 inch thick
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 Tablespoons Old Bay
1½ Tablespoon French’s Spicy Brown Mustard
1 teaspoon paprika
½ teaspoon black pepper
½ cup Bobs Red Mill All Purpose Gluten Free flour
½ cup vegetable oil
Louisiana Hot Sauce
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 Tablespoons Old Bay
1½ Tablespoon French’s Spicy Brown Mustard
1 teaspoon paprika
½ teaspoon black pepper
½ cup Bobs Red Mill All Purpose Gluten Free flour
½ cup vegetable oil
Louisiana Hot Sauce
Prepare pork chops 1 hour before cooking by triming fat and rinsing the chops thoroughly under cold running water. Pat chops dry with heavy paper towels and set aside.
In a small bowl, mix seasoned salt, garlic powder, prepared mustard, paprika and black pepper and Old Bay.
Rub ¾ teaspoon of seasoning on each chop. Completely coat each chop with flour then wrap with Saran Wrap, and refrigerate for 1 hour before cooking.
Heat vegetable oil in cast-iron skillet over medium heat. When the skillet is hot, add pork chops and brown on both sides for 10-12 minutes.
Remove chops from skillet and set on paper towels to drain grease. Add Louisiana Hot Sauce and serve.
