Ingredients:
4 center-cut pork chops ( standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper
Directions:
Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry’s is good, so is Old Bay.
Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.