Place chops in a ziploc bag and pour in the buttermilk. Squeeze and mush together to make sure the chops are thouroughly covered. Let stand in the buttermilk in the fridge for several hours.
- 4 center cut pork chops (about ½ inch thick)
- ½ cup buttermilk
- 1 ½ cups seasoned flour*
- 2 cups flour
- 2 TBS salt
- 1 TBS celery salt
- Cooking oil
Dredge in seasoned flour. Put chops on a cooling rack and let sit for a few minutes before cooking.
Heat oil in a large heavy frying pan to medium high heat. (I put in enough oil to cover the bottom of the pan, but not so much that they are deep fried).
When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook until bottoms are browned and juices accumulate on top.