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!"
photo by Smiley J. photo by Smiley J.
photo by Smiley J.
Ready In:
4 porkchops




  • 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.
  • 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.
  • In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
  • 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.
  • 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.

Questions & Replies

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  1. I used garlic salt because I didn't have Lawrys. I soaked the chops overnight and they were sooo yummy. I didn't measure the flour only because I was using 3 chops. Very tasty!!
  2. Thanks for the recipe. I seasoned my pork chops and soaked them in the buttermilk for 1 1/2 hrs. They are juicy and delicious.
  3. I did two things wrong: Didn't take the steps to ensure that the breading would stay on, so about half of it fell off and bought pork chops that were too thick. I finally figured these thick chops would take too long to get done by frying and put them in the oven for fifteen minutes to ensure they were cooked through. And they were STILL the best pork chops I've ever eaten! Must be the buttermilk and season salt. I'll try again with thinner chops and refrigerating after flouring, and making sure the oil is really hot before I put them in the pan.
  4. These were really tasty. Mine didn't quite "melt in my mouth" but they were pretty moist. My only problem was keeping the breading on the chops as they cooked. The breading fell off every time I touched the chops. I piled it all back on top before serving, because it really was yummy, but it would have looked better if my breaded chops were actually breaded.
  5. Mighty tasty pork chops! Thanks for sharing the recipe :)



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