Earlier this week I made some tasty pork chops for the people in my house, it occurred to me that I run into the same problem each time I make these.
Here's what I do.
Pound chops with tenderizer (I was using fairly thin chops this time)
Dredge (this time in sour cream/spicy mustard then seasoned flour
Brown in an oil and butter combination 2 chops at a time in a cast iron skillet
Hold and keep warm (finish if they were thicker) in a large flat casserole in 360 oven
here is the problem, by the time I am done with browning the last chops the breading on first ones is soggy not nice and crispy like they were when first removed from the skillet. If I don't put them in the oven they will be cold when served. My solution was to sick them under the broiler for a minute to re-crisp but I feel this slightly over browned them.
The resulting chops were tasty but I would prefer they stayed crispier and I did not have to worry about over cooking.