2-3 lbs. Center-cut, Thinly-sliced boneless Pork Chops

1 TBL Lard or shortening

Seasonings:
Garlic Salt
Powdered Onion
Black Pepper
Sweet Paprika

Sauerkraut, rinsed & drained (Optional)

Mix together 1 tsp. of each of the seasonings. Place pork chops into plastic bag, add seasoning mix, and shake bag until pork chops are well covered. Place bag in refrigerator for at least one hour (overnight is even better). In heavy frypan (I use cast iron), melt shortening and lightly fry the seasoned pork chops on each side. Add 1 tsp. water to frypan, cover with ovenproof lid or aluminum foil, and place in preheated 400 degree oven. Roast for 1/2 hour or until pork chops are tender and juices run clear.

– If desired, rinsed and drained sauerkraut could be added to the pork chops after frying, and roasted with the chops for a 'Pecsenye & Sauerkraut' Casserole.

– If frypan will not fit pork chops in a single layer for roasting, transfer lightly fried chops to a baking dish, adding water and/or sauerkraut, covering and roasting as indicated.