In the summer months, learn how to fry pork chops for maximum tenderness without flour or other coatings. Then, serve your light, fuss-free entrée with a great side salad for a full dinner ...

It’s time to make the rub. In a small bowl, mix together the paprika, garlic powder, onion powder, ground cumin, ground mustard and ground peppers.

Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes.

Dredge pork chops lightly in flour and season with garlic salt and pepper. Heat 2 tablespoons of butter in a large skillet and brown chops for 4 to 6 minutes on each side. Remove chops to a plate.

Add pork chops; cook until golden brown, 4 minutes per side. Transfer to a plate. Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute.