Grandma's Pork Chops

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   1.

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   Rub both sides of the chops with the dry rub, coating them generously.

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   Place them in a deep baking dish, overlapping if necessary.

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   Stir the citrus juices, vinegar, and garlic together in a bowl until blended.

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   Pour over the chops and massage into them.

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   2.

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   Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.

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   3.

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   Pour enough oil into a large, heavy skillet to film the bottom.

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    (If necessary, work in batches or use two skillets if you have them and space on the stove to hold them.)

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    Heat the oil over medium heat until rippling.

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    Remove the chops from the marinade and discard the marinade.

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    Add as many chops as will fit in the pan without touching.

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    Cook until the chops are well browned on the underside, about 6 minutes.

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    Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.

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    Keep warm while cooking the second batch, if necessary.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.