Using a paper towel, pat the pork chops dry. Season both sides with seasoned salt and freshly cracked black pepper.

Heat the vegetable oil in a large skillet over medium-high heat.

In a shallow bowl, combine flour, 1 teaspoon seasoned salt, 1 teaspoon black pepper, and a pinch of cayenne.

Dredge the pork chops in the flour mixture and shake off excess flour. Set aside on a plate until ready to cook.

Once the oil is hot enough to fry, melt 3 tablespoons of butter in the oil.

Carefully add pork chops to the hot skillet. Depending on the size of the pork chops, you may need to cook them in batches to avoid crowding the pan.

Cook for 4-5 minutes on each side. An internal temperature between 145-150F for medium-rare, 150-155F for medium, and 160F for well done.

Sprinkle with parsley and serve immediately.