Do not pat chops dry, so seasonings and flour will stick.

Season each pork chop generously with salt, pepper, and garlic powder on both sides.

Place the flour in a shallow dish. Dredge each chop, shaking off excess flour for a light, even coating.

Heat the oil in a large skillet over medium-high heat until shimmering.

Carefully lay the pork chops in the skillet and cook for 4–5 minutes per side, or until golden brown and an instant-read thermometer reads 145°F.

Transfer chops to a plate and let rest for 3 minutes to lock in juices.

Serve hot with your favorite sides—think mashed potatoes, steamed veggies, or a crisp green salad.