My husband always says that I cook a "mean" pork chop! I will have to admit they do turn out great every time. I thought I would share my tips with you. I always cook the bone-in center cut chops because there is more flavor near the bone. I find them packaged as regular cut or thin cut...either is fine. I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over. In the directions you will find some other important tips.