4 – 6 pork chops
Salt and pepper, to taste
1 cup buttermilk (or 1 c. milk mixed with 1 t. vinegar)
2 cups flour
1 1/2 tsp. paprika
1 tsp. garlic powder
3 T. butter
Oil for frying
2 1/2 cups chicken stock
1. Season the pork chops on both sides with salt and pepper to taste. Dip chops in buttermilk.
2. In a shallow dish, combine flour, paprika, garlic powder and a little salt and pepper to taste. Meanwhile, heat butter and oil in a large skillet over medium high heat. Dredge buttermilk-coated pork chops in the flour. Add to the hot skillet.
3. Cook chops until fully cooked and golden brown outside, about 5-8 minutes per side. If the breading starts to get too brown before the pork is fully cooked, turn heat down a bit and cover the skillet, letting the chops cook an additional 5 minutes or so.
4. Remove chops from skillet and keep warm. Pour out all but 1/3 cup of the pan drippings. Measure out 1/3 cup of the dredging flour mixture. Whisk into the drippings in the skillet and cook for 2-3 minutes, scraping off the bottom of the skillet while stirring. Slowly pour in chicken stock and bring to a boil. Simmer until thickened to desired gravy consistency. Serve with pork chops.
