Ingredients
Vegetable oil
4
Smithfield Bone-in or Boneless Chops (1/2-inch thick)
4
3 Tbsp.
Black pepper, divided
3 Tbsp.
2 Tbsp.
Garlic salt, divided
2 Tbsp.
4 Tsp.
Poultry seasoning, divided
4 Tsp.
2 cup(s)
Buttermilk
2 cup(s)
2 cup(s)
Flour
2 cup(s)
1 cup(s)
Panko bread crumbs
1 cup(s)
Directions
Pour 1 cup buttermilk into 9-inch square pan. Place seasoned chops in buttermilk; pour remaining 1 cup over top. Make sure chops are covered with buttermilk.
In shallow pan, combine flour, bread crumbs and remaining seasonings (2 tablespoons plus 1 teaspoon black pepper, 1 tablespoon plus 1 teaspoon garlic salt, and 1 tablespoon poultry seasoning). Mix well.
Remove chops from buttermilk and coat in seasoned flour.
Pour oil into Dutch oven until 2 inches deep. Heat over medium-high heat until temperature reaches 300oF. Carefully place coated chops into hot oil. Fry until chops are browned and internal temperature reaches 150oF., 10 to 15 minutes, turning occasionally.
For the Love of Meat
