Instructions

1. Wash both sides of the pork chops under cold, running tap water. Dry the pork chops with paper towels or disposable kitchen cloths.

2. Rub the pork chops on both sides with sea salt or kosher salt and freshly ground black pepper.

3. Spread 1/2 cup all-purpose flour evenly on a large serving platter.

4. Add 1 tbsp. vegetable or canola oil to the cast iron skillet. Heat the skillet over high heat for 1 minute or until the oil just begins to smoke.

5. Dredge the pork chops in the flour mixture, coating evenly on both sides.

6. Put the pork chops in the hot skillet and cook for 1 minute on each side. Remove the pork chops and place them on a layer of paper towels or disposable kitchen cloths to remove the excess oil.

7. Place the pork chops back in the skillet and add 1/8 cup filtered water or white wine.

8. Cover the skillet and cook for 15 minutes, flipping the pork chops halfway through.

9. Transfer the pork chops to individual serving plates or a large serving platter and serve immediately while hot.