In a heavy-bottomed skillet heat the canola oil over medium-high heat.
In a shallow baking dish or pie plate combine the flour with cornmeal, bread crumbs, Italian seasoning, garlic powder, paprika, cayenne, salt and pepper, to taste. Put the pork chops into the flour mixture coating completely and shaking off excess. Fry in hot oil until golden brown on both sides and cooked through, about 3 to 4 minutes on each side. Remove the chops from oil and drain on a sheet pan lined with a brown paper bag. Reserve 2 chops for Round 2 Pork Parmesan recipe.
In a large skillet, melt 2 tablespoons of butter, then add diced ham and saute until lightly browned. Add the onions, and remaining 2 tablespoons butter, salt and pepper, to taste and saute until translucent. Add the butter beans and saute for 5 minutes. Reserve 2 cups of the sauteed beans and onions for Round 2 Bean Dip recipe. Arrange the chops on serving plates and serve with the beans alongside.
Recipe courtesy of Sandra Lee