4bone-in pork chops
1Tbsp Dijon mustard
1tsp granulated garlic
1tsp granulated onion
1tsp kosher salt
1/2tsp freshly ground black pepper
1/2tsp cayenne pepper plus more to taste
1/2cup vegetable oil
1/2cup all-purpose flour
In a small bowl, combine granulated garlic, onion, salt, black pepper, and cayenne pepper.
Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.
Sprinkle the spice mix and evenly rub into the chops on each side.
Dredge in flour really well on both sides and set aside.
Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.
Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve it for other uses.
Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.
Dredge each pork chop in flour again, making sure each side is covered really well.
Place in the frying pan and cook over medium heat for about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F.
Cooking time will depend on the thickness of the pork chops you are using.
Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.