1-Getting country fried pork chops just right starts with a few simple steps that anyone can follow. First, mix the flour with 1 1/2 tablespoons paprika, 1 teaspoon fresh ground pepper, 1 teaspoon salt, and 1 1/2 teaspoons cayenne in a shallow plate for that flavorful coating. Then, beat 3 eggs with 1 tablespoon hot sauce in a small bowl and transfer it to another shallow plate.

2-Lightly cover each of the 4 boneless pork chops with plastic wrap and flatten them with a meat hammer until they’re about half their original thickness. Pour enough canola oil into a heavy, high-sided pan to reach halfway up the pork chop, and heat it to 360°F.

3-Dredge each pork chop in the flour mixture, then the egg mixture, and back in the flour mixture again before placing them on a rack to dry for 5 minutes. Carefully add one pork chop to the hot oil and fry for 5 minutes per side, adjusting the oil temperature to stay between 360°F-375°F for maximum crispiness.

4-Remove the fried pork chops and let them drain on a paper towel-lined plate. Repeat with the rest, and serve with extra hot sauce if you like it spicy. This method emphasizes deep-frying techniques and safety, like using a wide pan and monitoring with a thermometer.