Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Vegetable oil (for frying)
• Gravy (optional, for serving)

Preparing the Marinade

1. Start by placing the pork chops in a large bowl or a resealable plastic bag.
2. Pour in the buttermilk, ensuring that the chops are fully submerged.
3. If you like a little kick, add the hot sauce to the buttermilk.
4. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or overnight if you have the time. This step is crucial as it tenderizes the meat and infuses it with flavor.

Preparing the Coating

5. Once the pork chops have marinated, it’s time to prepare the coating. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
6. Mix the dry ingredients well with a fork or whisk until they are evenly combined. This will ensure that every bite of your pork chop is flavorful.

Coating the Pork Chops

7. Remove the pork chops from the buttermilk, allowing any excess to drip off.
8. Dredge each chop in the flour mixture, pressing down gently to ensure an even coating.
9. Shake off any excess flour and place the coated chops on a wire rack or a plate. This resting period allows the coating to adhere better during frying.

Cooking Process

10. In a large skillet, pour in enough vegetable oil to cover the bottom of the pan by about 1/4 inch.
11. Heat the oil over medium-high heat until it shimmers. You can test if the oil is hot enough by dropping a small pinch of flour into the oil; if it sizzles, you’re ready to go.
12. Carefully place the coated pork chops in the hot oil, making sure not to overcrowd the pan. You may need to work in batches depending on the size of your skillet.
13. Fry the pork chops for about 4-5 minutes on one side, or until they are golden brown and crispy.
14. Flip the chops and cook for an additional 4-5 minutes on the other side. The internal temperature should reach 145°F (63°C) for safe consumption.
15. Once cooked, transfer the pork chops to a plate lined with paper towels to drain any excess oil.

Making the Gravy (Optional)

16. If you want to take your country fried pork chops to the next level, let’s whip up a quick gravy.
17. In the same skillet used for frying (with the leftover oil), reduce the heat to medium.
18. Add 1/4 cup of the leftover flour mixture to the skillet, whisking it into the oil to create a roux.
19. Cook the roux for about 1-2 minutes until it turns a light golden brown.
20. Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps.
21. Continue to cook the gravy, stirring frequently, until it thickens to your desired consistency.
22. Season with salt and pepper to taste.

Assembling and Serving

23. To serve, place a crispy pork chop on a plate and drizzle with the homemade gravy if you made it.
24. Pair your country fried pork chops with classic sides like mashed potatoes, collard greens, or cornbread for a true Southern experience.
25. Enjoy your delicious, homemade country fried pork chops with family and friends, and don’t forget to share the recipe!

This recipe is not just about cooking; it’s about creating a comforting meal that brings people together. The crispy exterior and juicy interior of the pork chops, combined with the rich gravy, make for a delightful dish that’s sure to impress. Happy cooking!