Crispy Southern Fried Pork Chops

Crispy Southern Fried Pork Chops 1 1/2 to 2 lb boneless pork chops, thin sliced 1 c milk 1 large egg 1 c self rising flour 1 tsp onion powder 1/2 tsp garlic powder 1 1/2 tsp chicken flavored base 3/4 tsp black pepper or to taste oil for frying (i use canola) Remove pork chops from package, wash and pat dry. Place pork chops on a cutting board. Using a meat mallet, pound both sides. In one bowl, add egg and milk. Mix with fork until smooth. In another bowl, add flour, chicken flavored base, and seasonings, mix well. Dredge pork chops in flour mixture, then dip in milk and egg mixture. Roll in flour mixture. Heat about 1″ oil in heavy skillet (I use a cast-iron chicken fryer). When oil is hot, add pork chops, no more than 2 to 3 at a time. Fry about 3 to 5 minutes per side, until golden and juices run clear. Remove to serving platter. Repeat with remaining pork chops. Serve hot with your favorite side dishes. Chicken flavored base is a moist powder and it is available in most grocery stores in the soup/bullion aisle.