I don't understand where "flouring" comes into this, if at all. My habit -- just from imitation of my memories of my mother cooking -- has always been to flour cube steak but not to flour anything else when pan frying. (My mother floured chicken, also, but that was for frying with much more oil...Crisco shortening, actually.)
I vaguely had the idea that the flour was sort of a breading. I notice, though, that most instructions call for shaking it off pretty vigorously such that hardly more than a dusting remains. Does this have a role in reducing the moisture to enhance browning?
I am planning to do some pork chops tonight and, for some reason, see them as more of a candidate for flouring them some other meats. I want to make a pan sauce, too.
So should I flour my chops or any food that is pan fried in a minimal amount of oil with the intention of making a pan sauce? Thanks.