Pork Chops

Last Sunday, I fixed some pork chops for dinner. They were boneless and butterflied, nice thick chops. I dipped them in an eggwash (2 eggs scrambled with salt and pepper), then a flour mixture (flour, salt, pepper, garlic salt, meat tenderizer), then tossed them in a big deep frying pan with some vegetable oil. First time frying any this thick, but they came out REALLY great. The best pork chop I've ever ate great, and I'm usually not that generous with my cooking.

Unfortunately, I screwed the creamed potatoes up by horrendously over-salting them.