Here's the recipe:
-2 Pork Chops (If thick, use a mallet to thin it out to about 1/2-3/4" thick)
-1/4 Cup of Flour
-Salt, Pepper, Garlic Powder, and Cayenne Pepper to season the flour and pork chops
-A Small Sweet Yellow Onion (sliced into 1/4" strips)
-2 Tablespoons of Light Butter
-Extra Virgin Olive Oil (need enough to cover the bottom of your pan)
Heat your pan to medium high. Add the extra virgin olive oil.
Mix the flour along with the salt, pepper, garlic powder, and cayenne pepper. I eyeball the measurements to taste.
Season the pork chops with a little salt and pepper.
Lightly dredge the pork chops in the flour mixture. Shake off the excess flour.
Add the light butter to the pan.
Once the butter is melted, add the pork chops to the pan. Add the onions to the part of the pan not covered by the pork chop.
Continue to stir the onions, so they do not burn. Turn the pork chops after 5 minutes.
Continue to cook pork chops until the other side is brown (about another 4 minutes).
We served the pork chops with a brown and wild rice medley.