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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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I think it's the soaking in buttermilk that makes this “special”. The long prep time is mostly the soaking of the chops. The salt and pepper is to taste. Ingredients:
4 boneless pork chops, 1/2 inch thick |
3/4 cup buttermilk |
3/4 cup self-rising flour |
seasoning salt |
ground black pepper |
paprika (optional) |
oil (for frying) |
Directions:
1. Pound chops with textured end of meat mallet until 1/4 inch thick.
2. In a medium sized bowl, add buttermilk and chops, coating each chop well.
3. Marinate for at least 2 hours or more hours (overnight is best), turning occasionally.
4. Put flour on a piece of foil or a plate.
5. Remove chops from buttermilk.
6. Cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
7. In medium sized skillet, heat oil over medium heat until hot but not smoking.
8. Add chops 2 at a time.
9. Sprinkle with seasoned salt, pepper, and paprika (optional).
10. Cook until light golden brown on each side about 5 to 6 minutes.
11. Drain on paper towels if needed.
12. Enjoy.
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