My " Special " Pork Chops Recipe

"I think it's the soaking in buttermilk that makes this “special”. The long prep time is mostly the soaking of the chops. The seasoned flour doesn't hurt either. ;)Please plan ahead for this recipe, it needs at least a two hour soak time.Suggested side items: Mashed Potatoes & Green Beans( or your favorite green veggie)Posted to " ZAZZ " on August 8th.,2012"

Original is 4 servings

Metric US

I've Tried It

Ingredients

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4 boneless pork chops, 1/2 inch thick
3/4 cup buttermilk ( can use same amount of milk with 2 teaspoons of lemon juice added and let sit 5 minutes)
3/4 cup all-purpose flour
3/4 to 1 teaspoon seasoned salt

3/4 to 1 teaspoon ground black pepper
1 teaspoon sweet Spanish paprika (can use regular paprika if desired )
1 /2 to 3/4 cup canola oil
Additional seasoned salt , pepper, & paprika

Nutritional

Serving Size: 1 (70.2 g)
Calories 214.8
Total Fat - 3.1 g
Saturated Fat - 1.5 g
Cholesterol - 18.7 mg
Sodium - 136.2 mg
Total Carbohydrate - 35.5 g
Dietary Fiber - 0.9 g
Sugars - 15.7 g
Protein - 11 g
Calcium - 300.4 mg
Iron - 0.5 mg
Vitamin C - 1.3 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Pound chops with textured end of meat mallet until 1/4 inch thick.

Step 2

In a non-metal medium sized bowl, add buttermilk and chops, coating each chop well. And marinate for at least 2 hours or more hours (overnight is best), turning occasionally.

Step 3

In a pie plate or other similar sized dish, mix flour and the first amounts of seasoned salt,pepper,and paprika.

Step 4

Drain buttermilk from chops and cover both sides of chops with flour, pressing flour into chops with the palm of your hand.

Step 5

In medium sized skillet, heat oil over medium heat until hot but not smoking and add chops two at a time.

Step 6

Add chops 2 at a time,and sprinkle with additional seasoned salt, pepper, and paprika (optional).

Step 7

Cook until light golden brown on each side about 5 to 6 minutes,and drain on paper towels if needed.(If you are so inclined, please feel free to use the remaining seasoned flour to make a gravy)