MawMaw’s Fried Pork Chops
In the late 1600’s pork was a cornerstone in the diet of South Carolinians. Mostly because pork was easily preserved with salt during times when we didn’t have refrigeration. There were so many hogs that South Carolininians actually commonly sold pork to other colonies.
When I was a child I often remember my Dad buying a hog or two each spring at the Springfield Stockyard in Orangeburg County. He would raise them until the holidays and then we’d slow cook it on a spit.
Today, hog farming is at an all time low in the state of South Carolina. But, from ham hocks to season beans and greens, fried pork chops for supper, and bacon for breakfast, pork is still a staple in our diet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 8
Ingredients:
8 bone-in 1” thick pork chops*
2 cups all purpose flour
4 cups vegetable oil
1 ¼ tsp Lawry’s Seasoned Salt
1 ¼ tsp black pepper
3 tsp garlic powder
1 cup buttermilk
*We love the quality and taste of Agridime Meats which you can check out here!
Instructions:
Heat vegetable oil in a deep frying pan or skillet to 350 degrees F.
Place pork chops in a shallow pan and season with Lawry’s Seasoned Salt, pepper and garlic powder.
Pour buttermilk over pork chops.
In a separate shallow dish add flour. Dip each pork chop into flour, shaking off excess flour.
Gently lower pork chops into hot oil. Fry for 8-10 minutes until golden brown, flipping once.
Drain excess oil on a paper towel and serve warm.
