Southern Buttermilk Chicken Fried Pork Chops

By carolync

Ingredients

• 6 to 8 thin sliced pork loin chops
• 2 to 3 cups flour ***SEE NOTE
• 3 large eggs
• 2 ounces of buttermilk, more or less ***SEE NOTE
• Salt, pepper and ground sage to taste ***SEE NOTE
• Canola oil for frying, 2 or 3 tablespoons more or less
• 2 pie plates

Details

Servings 1
Adapted from chefronlock.com

Preparation

Step 1

Directions

Put the flour and spices into one pie place and mix with a fork until well combined

Crack the eggs into the second pie plate along with the buttermilk and beat with a for or whisk until well combined and the eggs are beaten

Put the oil into a 10 to 12 inch frying pan and turn the heat to medium until the oil is ready for frying

With a fork, pierce the chops one at a time and coat in the egg, then the flour. Shake off excess flour and then repeat a second time. After the second coating, shake off excess flour and put in the skillet. Fry on each side for 2-4 minutes or until each side is golden brown.

Remove from the skillet and drain on paper towels.

You will want to fry the chops in batches with no more than 2 or 3 chops in the skillet at a time. Crowding the pan with too many chops will lower the temperature of the oil and cause the coating to slowly cook off the chops and you will not get the golden brown crust on the chops we strive for in this recipe