Chicken Fried Pork Chops
Makes 6
  • 3 cups all-purpose flour
  • 1½ teaspoons garlic salt
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup whole buttermilk
  • 2 tablespoons hot sauce
  • 6 (1-inch-thick) pork loin rib chops
  • Peanut oil, for frying
  • Balsamic vinegar glaze and peach preserves, to serve
  • Garnish: chopped fresh parsley
  1. In a shallow dish, stir together flour, garlic salt, kosher salt, and pepper. In another shallow dish, stir together buttermilk and hot sauce.
  2. Dip pork chops in buttermilk, letting excess drip off. Dredge in flour mixture, shaking off excess. Repeat procedure once for each chop.
  3. In a large Dutch oven or fryer, pour oil to a depth of 4 to 6 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Fry chops, two at a time, for 6 minutes. Let rest for 5 minutes. Serve with a drizzle of balsamic glaze and peach preserves. Garnish with parsley, if desired.
Recipe by Taste of the South at