Prepare seasoned flour by combining 2 cups of flour, cayenne pepper, paprika, garlic salt, garlic powder, and mustard powder. Stir to combine seasoned flour and mix well.
Season pork chops with salt and pepper.
Heat 2 tablespoons shortening in a large skillet over medium-high heat.
Dredge pork chops on both sides with seasoned flour. Shake off excess flour.
Place breaded pork chops into the skillet. Do not overcrowd the skillet if they will not all fit.
Cook for 3 to 4 minutes on each side (the thicker the pork chop the longer it will take to cook), and check for doneness. Pork should not be served rare.
Set fried pork chops on a wire rack or paper towels to drain.
Pork Chop Gravy Instructions
Prepare gravy by measuring the amount of shortening is left in the pan. If less than 2 tablespoons, add more to equal 2 tablespoons.
Place the 2 tablespoons of pan drippings and 2 tablespoons of flour in the skillet. Stir to combine.
Cook this flour paste for 1 minute.
When it begins to smell like pie crust, you add ½ cup of milk. Stir to combine,
When the flour mixture turns into a uniform paste, add an additional ½ cup of whole milk. Stir until the milk is incorporated into the gravy.
Add the remaining ½ cup of milk to the gravy and stir to combine.
Taste gravy for seasoning. You may want to add some additional salt and pepper.