Four 8-ounce bone-in rib-eye pork chops, about 1-inch thick
1 1/2 teaspoons seasoning salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 cups all-purpose flour
a deep-frying thermometer
Heat the grapeseed oil in a large, deep skillet over medium-high heat until it reaches 375 degrees F on a deep-frying thermometer.
Meanwhile, sprinkle the pork chops on both sides with the seasoning salt, black pepper and cayenne. Place the flour in a shallow platter or extra-large plate. Dredge the pork chops in the flour, making sure both sides are coated; shake off the excess flour. Carefully place the pork chops in the hot oil and cook for 2 minutes. Lower the heat so the oil is at 350 degrees F and cook until golden brown, 3 minutes more. Flip the chops and cook until golden brown and the juices run clear, another 5 minutes. Transfer to a paper-towel-lined plate to drain.