First, you need pork sirloin chops. In the discount grocery stores where I often shop, these are a pretty cheap, and, for pork, quite lean cut of meat. Too lean, really, for grilling or barbecuing, though I suppose that you could do it, especially if the meat were brined. But I digress.
Once you have the chops, however many you are going to cook, look them over. These things are frequently sold cut very thick, too thick to quickly cook without leaving the centers raw. So, to any of them that are thicker than, say, about three-quarters of an inch, takest thou thy really-really-really sharp chef's knife. Cut them as though you were going to butterfly them, that is, lay them out flat on your cutting board, and holding the knife parallel to the cutting board, cut the meat in half, that is, thinner (hope I've been clear!)
Then take some warm water, add kosher salt and apple cider vinegar (How much? Never measured it. The simplest answer is "a lot.") and let your chops soak in the mixture for at least an hour.
Toward the end of the soaking time, take a cast-iron skillet and heat it to medium-high. Put at least half an inch of lard (lard will not hurt you!) or soybean oil or something in the pan and allow the oil to get good and hot. While the oil's getting hot, take some flour and throw in some chili powder (Say a prayer of thanks for Mr. Gebhardt's invention!) and garlic powder to taste. Add some fresh-ground black pepper, too, if you like.
Dredge the pork pieces in the flour mixture and fry them up, three or so minutes on each side, longer if you prefer
Really easy, really cheap (these chops are forever being put on sale), really tasty. What the heck more can you ask for?