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.
I didn't have buttermilk, so I used regular milk, marinated for two hours, dried with papertowels, seasoned and floured it. It was very tender and not at all dry. I think the milk also did the trick. DH said it was the best pork chops i've made. Thank You.
I made this dish for my family and they loved it. The only change I made was to add a little cajun seasoning to the flour to spice it up a bit. Thanks for the recipe!
I had pork chops galore after hitting a sale at the store. Also had buttermilk I needed to use up and decided to try this recipe. Marinated the chops for 24 hours and made as written. Very good...tender and tasty. DH loved them and we will be making them again. Thanks for sharing.