PAN-FRIED PORK CHOPS....The ONLY way to make them!

I grew up eating Shake and Bake Pork Chops and when I discovered this recipe in Cook's Country Magazine, I realized what I have been missing:  Delicious moist pork chops with TASTE!!

1 teas Garlic Powder
1/2 teas Paprika, Salt & Pepper
1/4 teas Cayenne Pepper
1 cup all purpose Flour
4 bone-in rib or center cut Pork Chops about 3/4" thick
3 slices Bacon, chopped
1/2 cup Vegetable Oil

COAT CHOPS: Combine spices in bowl. Place flour in shallow dish. Pat dry chops with paper towels. Cut 2 slits about 2" apart through fat on edges of each chop.(This will prevent them from 'curling' up in the pan.)  Season both side of chops with spice mixture. Then dredge chops lightly in flour (do not discard flour) Transfer to plate and let rest for 10 minutes.

RENDER BACON: Meanwhile cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.

FRY CHOPS: Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. cook chops until well browned, 3-4 minutes per side.