Fried Breakfast Chops

I'm sorry to say that I had to give up eating pork. Why you may ask? Well, my body rejects it now. I have major issues after eating pork. Clearly it is due to the gastrointestinal problems I have, but that's another story. Let me plead my case, I do eat bacon from a restaurant, but not often. You're allowed to do that. Don't deprive yourself where you spend your hard-earned money.
As far as eating pork at home, it is very rare. I prefer turkey bacon, which to me, is just as good as regular bacon as long as it's crispy. I can't recall the last time I had a pork chop. I used to eat them fried in between two very soft slices of white bread slathered in miracle whip. Those were the days. If I ate a pork chop sandwich like that now, I would probably have to take a trip to the local ER to have an EKG done for possible heart attack symptoms.
I could bake them for a healthier alternative but I would rather cut pork altogether. I would like to share a way I used to cook them so you can enjoy some fried pork.
Ingredients
1 pack of breakfast chops (thin pork chops)
¼ - ½ cup grape seed oil
1 cup flour
1 tbsp paprika
Salt and pepper to taste
I like using breakfast chops since they are super thin cuts of pork. Wash the meat and season with paprika, salt and pepper. In a cast iron skillet, heat just enough grape seed oil to cover the entire bottom of skillet. You don't want to use a lot of oil nor have the chops covered in oil. I sometimes like to set the seasoned chops in the refrigerator for 30 minutes to an hour but it's not necessary. Take the thin pork chops and dredge them in the flour. Make sure you season your flour generously with salt, pepper and paprika. Once the oil is hot, lay them flat in the hot oil and fry until golden brown. Flip them over and fry the other side until brown. Since these chops are thin, they will cook fast. Remove from oil and place on a paper towel lined plate. I usually eat these with fried eggs and buttermilk biscuits for breakfast; an egg pork chop biscuit. Of course, bread is always the best option; nothing like some fried pork on bread.