Mama’s Fried Pork Chops
By Deen Brothers
- Servings: 8
- 4 cups vegetable oil
- 8 8- to 10-ounce bone-in pork chops
- 3 teaspoons salt
- 3 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- Pinch cayenne pepper
- Pinch celery seeds
- 2/3 cup buttermilk
- 1 1/3 cups all purpose flour
In a large deep skillet or Dutch oven, heat the oil to 350°F. Arrange the pork chops in a large shallow dish. Season each pork chop with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon garlic powder, cayenne pepper, and celery seeds. Pour the buttermilk over the chops and turn to coat.
In a separate large shallow dish, stir together the flour, the remaining 1 teaspoon salt and the remaining 1 teaspoon black pepper.
When the oil is hot, dip each pork chop into the flour mixture and coat well, shaking off the excess. Using tongs, gently lower the chops into the oil, in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined plate to drain. Serve hot.