Skillet-fried Pork Chops

Description
Fried pork chops retain their tenderness and moisture when they aren't cooked to death. Cook ½-inch chops 5 minutes each side; ¾-inch chops only 8 minutes; 1-inch chops 10 minutes a side. Anything thicker should be lightly browned and then braised in liquid. All are especially nice served with a snowdrift of mashed potatoes.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook by Marion Cunningham
 * Typed by: Susan 
 * Serves 6

Ingredients

 * 6 pork chops, cut ½ to ¾ inch thick
 * 2 tbsp flour
 * salt
 * freshly ground pepper
 * 3 tbsp shortening
 * ½ cup apple cider or chicken broth

Directions

 * 1) Lightly dust the pork chops with flour, shaking off the excess.
 * 2) Sprinkle with salt and pepper.
 * 3) Heat the shortening in the skillet and brown the chops over medium heat for 10 – 12 minutes, as directed above.
 * 4) Remove to a warm platter.
 * 5) Pour off all but 2 tbsp of fat.
 * 6) Splash in the apple cider or broth, cook down 1 minute, and spoon over the chops.