Ingredients

Instructions

  1. Pound chops with textured end of meat mallet until 1/4 inch thick.
  2. In a medium sized bowl, add buttermilk and chops, coating each chop well.
  3. Marinate for at least 2 hours or more hours (overnight is best), turning occasionally.
  4. Put flour on a piece of foil or a plate.
  5. Remove chops from buttermilk.
  6. Cover both sides of chops with flour, pressing flour into chops with the palm of your hand.
  7. In medium sized skillet, heat oil over medium heat until hot but not smoking.
  8. Add chops 2 at a time.
  9. Sprinkle with seasoned salt, pepper, and paprika (optional).
  10. Cook until light golden brown on each side about 5 to 6 minutes.
  11. Drain on paper towels if needed.
  12. Enjoy.