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 (optional)
1 1/2 c. vegetable oil (can substitute olive or canola)
2 T. bacon grease
Thaw chops, if frozen. Heat oil and bacon grease (if you don’t keep bacon grease on hand, just fry up two pieces and use the oil–you can save the bacon and crush it into bits for a great salad 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. Press mixture into pork chop on both sides. Set on a plate. Let sit for at least two minutes 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 through, showing no pink or red, just white.