Fried Pork Chops with Potato Salad

In a large skillet, heat oil over medium-high heat.

Season the pork chops with salt, pepper, and any additional desired spices.

Dredge the seasoned pork chops in flour, shaking off any excess.

Carefully place the pork chops in the hot skillet and cook for 4-5 minutes per side until golden brown and cooked through.

Remove the cooked pork chops from the skillet and let them rest on a paper towel-lined plate to absorb excess oil.

For the potato salad, boil the potatoes until tender. Drain and let them cool before cutting into bite-sized pieces.

In a large bowl, combine the cooled potatoes, mayonnaise, mustard, diced onions, chopped celery, dill pickles, salt, and pepper. Mix well to coat the potatoes evenly.

Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Serve the fried pork chops alongside the chilled potato salad.