Granny's Buttermilk Fried Pork Chops

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

• Ready In: 1 hr
• Serves: 4
• Yields: 4 porkchops

Ingredients

• 4  center-cut pork chops (standard cut approx 1/2 inch thick)
• 1⁄2 cup buttermilk
• 1 1⁄2 cups flour
•  cooking oil
•  seasoning salt
•  black pepper

Directions

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. 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. 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. 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. Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
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. Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
8. Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.