🧂 Ingredients
• 4 bone‑in pork chops, about 1½ inches thick
• Salt and pepper
• 1½ cups buttermilk, divided
• 1 cup self‑rising flour
• 1 cup self‑rising cornmeal
• Vegetable oil, for frying
• 2 tablespoons all‑purpose flour
• 1 tablespoon unsalted butter
• ½ cup milk

🍳 Directions
Prep the Pork Chops
1. Pound the pork chops to about 1 inch thick.
2. Season both sides generously with salt and pepper.
Set Up the Dredging Station
3. In a shallow bowl, pour 1 cup of the buttermilk.
4. In another bowl, combine the self‑rising flour and self‑rising cornmeal.
Heat the Oil
5. In a large cast‑iron skillet, pour in about 1½ inches of oil.
6. Heat over medium until the oil reaches 350°F.
Coat the Pork Chops
7. Dip each pork chop into the buttermilk, letting the excess drip off.
8. Dredge in the flour/cornmeal mixture, pressing gently so it sticks.
9. Place coated chops on a baking sheet and let them rest for 10 minutes (this helps the crust stay on).
Fry the Pork Chops
10. Working in batches, fry the pork chops for about 3 minutes per side, or until golden brown.
11. Transfer to a baking sheet fitted with a wire rack.
12. Keep warm in a 200°F oven while you make the gravy.
Make the Gravy
13. Carefully pour off the oil, leaving about 2 tablespoons in the skillet.
14. Add the butter and all‑purpose flour, whisking to form a roux.
15. Slowly whisk in the milk and the remaining ½ cup buttermilk.
16. Cook until thickened and smooth.
Serve
17. Spoon the warm gravy over the fried pork chops.
18. Serve with steamed rice or mashed potatoes.