Ingredients
- 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
How to Make
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Step 1: Pound chops with textured end of meat mallet until 1/4 inch thick.
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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.
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Step 3: In a pie plate or other similar sized dish, mix flour and the first amounts of seasoned salt,pepper,and paprika.
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Step 4: Drain buttermilk from chops and cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
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Step 5: In medium sized skillet, heat oil over medium heat until hot but not smoking and add chops two at a time.
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Step 6: Add chops 2 at a time,and sprinkle with additional seasoned salt, pepper, and paprika (optional).
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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)
We hope you enjoy this recipe!
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