Flour Power

• The easiest coating for fried pork chops consists of flour mixed with seasoned salt, fresh ground pepper and, if you like things spicy, a dash or two of cayenne. You could also try paprika, lemon salt, sage or rosemary in the mix -- though not all at the same time.

Southern Fried

• One alternative to a flour coating is to use a seasoned cornmeal mix instead. This choice adds a Southern feel to your meal. Mix cornmeal with salt, pepper and cumin or other seasonings to your taste and use that to bread the pan-fried pork chops.

Follow the Bread Crumbs

• You can also dredge your pork chops in flour, then dip in egg, then coat them in bread crumbs. You can use homemade or store-bought bread crumbs including the Japanese-style extra-crispy breadcrumbs known as panko. Season the breadcrumbs with salt and pepper, sage, even Parmesan cheese. The bread crumbs provide a crunchy exterior crust to fried pork chops.

Going Crackers

• Instead of breadcrumbs, you can use crushed crackers to bread your pork chops. Crumble saltine-style crackers or butter crackers as you prefer -- use a rolling pin. Season the crackers with lemon salt, Italian seasoning, garlic powder, onion powder or simply salt and pepper.

Out of the Bowl

• Crushed cornflake cereal make for an unusual but effective final coating for pork chops. Use it like breadcrumbs as part of a three-step dredging process. The cornflakes provide extra textural interest to the crust when fried. Salt and pepper is sufficient seasoning here, but if you like you can season the initial flour dredge with sage, onion powder or garlic powder.