Pan Fried Pork Chops

Pan Fried Pork Chops 6 bone-in pork chops, about 1/4 to 1/2 inch thick 1/2 cup of vegetable or canola oil (about 1/4") 1 cup of self rising flour 1/2 cup of cornmeal 1/4 teaspoon of granulated sugar 1/4 teaspoon of garlic powder 1/4 teaspoon of Cajun seasoning, or to taste 2 teaspoons of onion powder 1/4 teaspoon of kosher salt 1/2 teaspoon of freshly cracked black pepper Place a rack over a pan; set aside. Rinse pork chops and let drain in a colander. Heat oil over medium high heat in a large cast iron skillet. Meanwhile, whisk together all of the remaining ingredients. Oil is ready when it shimmers. Dredge pork chops in the flour mixture, shake off excess and carefully slide pork chops in the skillet, cooking in batches, 2 to 3 at a time, depending on size. Don't overcrowd the skillet. Fry until browned, about 3 to 5 minutes per side, or until cooked through, depending on the thickness of the chops. Don't overcook. Transfer to the rack to drain; serve immediately.