Beast's Buttermilk Fried Pork Chops

Beast's Buttermilk Fried Pork Chops

Who doesn't like a fresh, crispy fried outter shell over a moist, delicious inner pork chop?? The secret here is the soak. You MUST let them sit in the buttermilk. The acidity in the buttermilk helps break down the connective tissue in the chop, for a tender, wonderful chunk of meat!

INGREDIENTS 

6 center-cut pork chops (standard cut approx 1/2 inch thick)
1 cup buttermilk (out of buttermilk? Click HERE for some great news)
2 cups flour
cooking oil
Lawry's seasoning salt
black pepper


DIRECTIONS
Sprinkle both sides of pork chops lightly with seasoning salt. I like Lawry's, but Garlic & Pepper Seasoning salt 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 it soak for at least an hour, or it can soak in the fridge for several hours.

In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. Add more or less seasoning to your taste. I season the hell out of it. I like Lawry's It's the Southern in me.

Heat oil in a large heavy frying pan to medium high heat. Cas iron is your friend, here. Oil should reach slightly less than 1/2 inch deep in the pan.

Drain the extra buttermilk from the chops. 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.

I like to serve mine with fried potatoes n onions, and a garden salad.

Nom.