Pan fried pork roast "chops" with compound butter

Ok guys so if your looking for health food or a light meal my post today is not for you but please check out some of my others. HOWEVER if you are looking for the most delicious thing you have ever tasted this is where you want to be!
So can you tell i really like this recipe?? Lol. The last time i made it i ate 2 of them and almost cried that there weren't anymore! So who's ready?

Pan Roasted Pork Roast "Chops" with Compound Butter

1 3.5 Lb pork loin roast (or smaller)
1 C all-purpose flour
1 tsp paprika
1 tsp garlic powder
Oil for frying
Compound butter (recipe below)

I get one big pork roast and it feeds 6 twice for $12 but if you want to use regular pork chops you can but they probably won't be as tender, juicy, and delicious. I recommend smithfield pork roast and also can say i highly DO NOT recommend jenie-o blah!
So first thing you wana do is cut open your pork roast package and rinse it off under some cold water and let it drip dry. Then transfer it to a pan and with a butchers knife remove some or all of the fat on the under side of the roast. You can leave the fat if you want to but i prefer to remove as much as possible. Then with your same knife slice the pork roast into 3/4 inch pieces. You will need a good sharp knife. I then put half the roast slices in a bag and freeze it for the next week when i will inevitably make this recipe again. The one i bought last time fed 4 adults and 2 children twice.

Ok now that we have the hard part down get a large suate pan and fill it with half an inch of oil, i use canola. Turn the stove to medium high heat and let the oil get hot while you start breading your chops. Put the flour, paprika, and garlic powder in a bowl or large ziplock bag and give it a little mix to combine. Thoroughly salt and pepper both sides of your meat and then lightly coat in flour and shake off excess. Make sure your oil is hot and check by putting a little flour in and see if it sizzles if your not sure if its hot enough. Then drop in the pork chops and try not to splash oil on the others and take the flour off. Then cook about 5 minutes on each side or until done. Remove from pan and plate then top with 1-2 slices of compound butter and allow it to melt. Then dig in!!

Compound Butter

I recommend making this as much in advance as possible even a couple of days if you can. The longer it sits the more flavor it will develope.

1 Stick salted butter, room temperature
1/2 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Pinch/Dash of celery salt
Wax paper or parchment

Let your butter sit out until completely room temperature then whip with fork. You then add all your spices and mix very well. Get out your wax paper or parchment and put your butter near one of the long ends of the paper. Try to kind of make it log shaped for easier rolling. Then take the paper and roll it tightly around your butter to form a log and twist both ends tightly. Now you can either place it in the freezer or let it sit at room temperature 2 hours to develope the flavors. Once its in the freezer leave it for 15 minutes and then either use right away or put in the fridge until your ready. The longer its kept the more flavorful it will be so make as much in advance as possible. It will keep as long as your butter is good. I had some i made about 2 weeks ago it is so flavorful! You can use it to top steaks, pork, chops, chicken, in a baked potato in anything! You can also use it in your pan to suate in instead of plain butter. To serve slice in about 1/4 inch coin shaped pieces and place on top of your pork chops.