Recipe by Chef shapeweaver �
I think it's the soaking in buttermilk that makes this “special”. The long prep time is mostly the soaking of the chops. The salt and pepper is to taste. Posted on October 5th 2005.
Top Review by 3KillerBs
This is a splendid, basic, breaded pork chop recipe. I made a few changes to adapt the flavor to my family's tastes that I don't think in any way affected the nature of the results. First, I used bone-in chops. Second, I used Italian seasoning and garlic instead of seasoned salt because I don't care for most seasoned salts. I think that there is great potential to adapt this recipe for any set of culinary tastes by simply varying the seasoning this way. Third, being a little short of the self-rising flour I subbed in about 1/2 a cup of cornbread mix. I always like the crunchy texture of cornmeal in breading anyway. The soaking in buttermilk is the key -- the flavor it added was subtle and rich. The breading held on very well through the frying process and the holding in the oven while I fried two more batches for my big family plus guest.
- 4 boneless pork chops, 1/2 inch thick
- 3⁄4 cup buttermilk
- 3⁄4 cup self-rising flour
- seasoning salt
- ground black pepper
- paprika (optional)
- oil (for frying)
Directions See How It's Made
- Pound chops with textured end of meat mallet until 1/4 inch thick.
- In a medium sized bowl, add buttermilk and chops, coating each chop well.
- Marinate for at least 2 hours or more hours (overnight is best), turning occasionally.
- Put flour on a piece of foil or a plate.
- Remove chops from buttermilk.
- Cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
- In medium sized skillet, heat oil over medium heat until hot but not smoking.
- Add chops 2 at a time.
- Sprinkle with seasoned salt, pepper, and paprika (optional).
- Cook until light golden brown on each side about 5 to 6 minutes.
- Drain on paper towels if needed.