I love pork chops. Like really love them. And the best way to have them is fried. I had never thought of using buttermilk while making pork chops until I saw this recipe from Paula Deen and her Lady and Sons Restaurant.
Having eaten at the restaurant on my trip to Savannah a couple of years ago, I knew whatever recipe came from the place would be good. And it did not disappoint. It was a bit salty so I’ve adjusted the recipe to bring that down but the overall flavor was a southern delight. This will definitely be added to my favorite rotation list.
(recipe adapted from Paula Deen)
1/4 c canola oil
salt, pepper and garlic powder, to taste
4 pork chops
1 cup buttermilk (or 1 Tbsp vinegar added with enough milk to make 1 cup: let sit for 5 minutes)
1 cup all-purpose flour
Mix together 1 Tbsp pepper, 1 Tbsp garlic powder and 2 tsp salt. Season pork chops with seasoning mixture and rub in.
Add remaining seasoning to flour.
Place pork chops in a shallow dish. Add buttermilk and let the milk cover both sides of the chops. Take out chops and dredge in the flour, coating both sides completely. Shake off excess.
Heat oil in a large fry pan. Once oil is hot, carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Flip and cook on other side until done.
To tell if chops are completely done, take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.