1 tbsp. salt
1 tsp. onion powder
3/4 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. dry mustard
1/2 tsp. rubbed sage
1/2 tsp. ground cumin
1/2 tsp. dried thyme leaves
12 (12 inch thick) pork chops
1 1/4 c. all purpose flour
Vegetable oil for frying
Browned Garlic Butter Sauce (recipe follows)

Combine the seasoning mix ingredients in a small bowl, mixing well. Sprinkle the pork chops with some of the mix (use a total of about 2 tablespoon seasoning mix), patting it in with your hands. Thoroughly combine the remaining mix with the flour in a pan (cake or pie pans work well). Set aside.

Heat the serving plates in a 250 degree oven. Heat about 1/4 inch oil in a very large skillet over medium high heat until hot, about 2 minutes. Just before frying each chop, dredge it in the seasoned flour, shaking off excess. Fry in the hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side. (Change the oil if the sediment starts to burn.) Drain on paper towels. Make the browned Garlic Butter Sauce and serve immediately.

3/8 lb. (1 1/2 sticks) salted butter
2 tsp. minced garlic
1 tbsp. plus 1 tsp. minced fresh parsley
1 tbsp. Tabasco sauce

Melt the butter in a 1 quart saucepan over high heat until half melted, shaking the pan almost constantly. Add the garlic and continue cooking until butter is melted and foam on the surface is barely browned, about 2 or 3 minutes, shaking the pan occasionally. Stir in the parsley and Tabasco and cook until sauce is lightly browned and very foamy, about 1 to 2 minutes. Remove from heat and immediately drizzle over the pork chops. Makes about 2/3 cups.