My family loves my buttermilk pork chops I had a small family gathering once at my house and on the menu was my famous buttermilk pork chops I thought I had made enough for the family that did show up So I had to go make more plus double They ask me what did you do to these pork chops they are really gud You have out did yourself on the family meal the whole entire dinner was delicious So I got a phone call from my sister and she ask me could I make a batch of my buttermilk fried pork chops for her spread @ work I told her sure how many she said enough for 30 I said okay She said they loved it
1Season your meat with any type of seasons you want I use Sazon Goya season, a little garlic season, slap yo mama season, and Tony Chachere's Original Creole season.
2Pour the buttermilk into a bowl lightly season your buttermilk with seasons either 2 of your choice that you use to season your meat with, add 3 dashes of Red Devil hot sauce or the hot sauce you use.
3Pour flour into a bowl or a storage freezer bag. Season your flour with the same seasons you use for your meat, but here is a little twist add minced onion to your flour. Mixed the seasons really well with the flour.
4Heat the cooking oil in a pot or a skillet on medium heat depending on the stove you have like electric or gas I have electric so I heat mines on medium/7 my stove have Hi 8,7,6,5,4,3,2,sim,1
5Dip your season pork chop in the buttermilk flat let it stay for 5 seconds on both sides shake off the asses buttermilk then flour your pork chops on both sides shake off asses flour from the meat.
6Now its time to add the meat to the cooking oil. Depending on the size of the meat I let mine cook 3 minutes on each sides cause I use then pork chops. once don take them out of the grease and put them in a bowl with paper towel to drain the grease.