2. Season the flour generously with salt and pepper. Dredge the pork chops in flour until coated on all sides. Shake off any excess flour. Pour enough vegetable oil into a heavy deep skillet (cast-iron is perfect), about 1 inch. Heat over medium heat to 375°F. (A small cube of bread dropped in the oil will brown in about 30 seconds.)
3. Add only as many of the pork chops to the skillet , they should not touch each other. Cook them, turning them once, until through (no trace of pink remaining in the center) and deep golden brown, for about 12 minutes. Use a long-handled fork or tongs to prevent getting splattered.
4. Remove the pork chops from the skillet to drain. Sprinkle them with paprika and serve hot.