1/2 C All purpose flour
Now lets turn our attention to the pork chops! They do offer thin cut pork chops at the grocery stores (or, at least, in my grocery stores), but I like to buy chops that are 1/2 inch to 1 inch thick, and pound them out myself. No point in paying someone else to do something I can easily do, and pay more for the product to boot!
Go on and sprinkle the pork chops with a little bit of the salt, to season it.
When I pound out a pork chop, or piece of chicken, I put a piece of meat, one at a time, into a quart sized baggie (the baggie keeps the meat juices from being spread all over your counter tops and kitchen surfaces) and with a the smooth side of a meat mallet, gently pound the meat, with small smooth movements. As the mallet hits the meat, gently push the mallet off to the side, so the result is an evenly pounded cut of meat. You'll want it to be about 1/4 of an inch thick, when all is said and done.
Once you're ready to cook the pork chops, set a large skillet over medium high heat, with about 1/2 inch of vegetable oil and pull the pork chops out of the refrigerator, to warm up a bit before going taking a dip in hot oil. You can see in this first picture, that the oil is not hot enough, but it is much hotter in the second picture. The second picture is what you're looking for, when you put the schnitzel in. We'll just say I did the first picture for educational purposes, and not that I was just in a rush...
Let these fry for about 5-6 minutes per side, until each chop is golden brown and perfect! If you want to keep these warm while you're frying the rest, just place them on a cookie sheet, in a preheated oven set at 250*.