Pork Chops Smothered the Down South Way

Put flour in a shallow pan. Add seasonings. Mix in well. Sprinkle chops lightly with table salt and black pepper. Coat chops well in seasoned flour mixture. Lay aside, but do NOT stack.

Preheat a large cast iron skillet or frying pan or Dutch oven over medium heat. Add 1/4 to 1/2 inch of oil (depending on thickness of chops). When oil is hot enough to sizzle when you put a drop or two of water in it (be careful), coat chops for a SECOND time in the flour mixture. Gently shake off excess and lay pork chops one at a time in the pan.

In order that the coating won't come away from the chops and stick to the pan (instead of the chops), as soon as the chop begins to sizzle (about 30 or 40 seconds), take a spatula or turner and gently lift the chop about an inch and then immediately lay it back down. This allows the crust to be coated better with the oil.

Fry chops for about 3 minutes longer on each side over medium heat until golden brown. Do the same thing when you turn the chops.

Remove lightly browned chops from pan and place them on a rack to drain. Reduce heat under pan to low. Add 2 or 3 tablespoons flour mixture to an equal amount of fat from frying chops (drain off excess fat). Constantly stir while mixing flour in well and browning it lightly (you don't want a raw flour taste, so the flour needs a bit of cooking or browning).

When browned, slowly add chicken broth (or water), stirring it in well. Let it cook over medium low heat about 5 minutes until reduced and thickened slightly. Stir in the buttermilk (or milk). Return pork chops to pan. Cover with lid and simmer for 5 to 10 minutes or until chops are fork tender. Taste gravy and adjust seasoning if needed. Serve HOT.