This is a recipe my Chris and I have enjoyed since we married over 19 years ago. It is most certainly tasty for a Sunday afternoon family dinner!
6-8 medium-sized pork chops
1 c. buttermilk
1 c. flour
1 t. salt
1/8 t. pepper
1/2 t. garlic powder
1/2 t. Tony Chachere’s original creole seasoning (opt.)
1 1/2 c. vegetable oil (can substitute olive or canola oil)
2 T. bacon grease
Thaw chops, if frozen. Heat oil and bacon grease (if you don’t keep bacon grease on hand, fry up 2 pieces and use the oil. You can save the bacon and crush it into bits for a salad to mashed potato topper) in a large frying pan on medium high. Mix together in a medium-sized bowl flour, salt, pepper, Tony Chachere’s and garlic powder. In a separate medium bowl, pour in all the buttermilk.
One by one submerge the pork chop in buttermilk then in the flour mixture. Pres mixture into pork chop on both sides. Set on a plate. Let sit for at least two minutes (can put on a cookie sheet in the freezer for about 10 minutes to help the crust stay on while frying) before frying one or two at a time on both sides until golden brown–about 8 minutes. I cover the frying pan with the lid for at least five minutes per pork chop. Drain each one on a plate with a napkin. Test to make sure each one is cooked though, showing no pink or red, just white.