Granny'S Buttermilk Fried Pork Chops

1. 1

   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.

2. 2

   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.

3. 3

   In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.

4. 4

   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.

5. 5

   Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.

6. 6

   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.

7. 7

   Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.

8. 8

   Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.