4 bone in pork chops
1/3 C. buttermilk
1 large egg, beaten
1 C. all purpose flour
2 T. cornmeal
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper
vegetable oil for frying
Place the pork chops in a ziploc bag and pour in the buttermilk. Seal and place in the fridge for 30 minutes. In another large ziploc bag combine the flour, cornmeal, house seasoning, smoked paprika and cayenne pepper. Heat 1/2" of oil in a large iron skillet over med. high heat. Remove the pork chops from the buttermilk to a plate. Add the beaten egg to the bag with the buttermilk and squish around to combine. Place a pork chop into the flour and shake, place back in the buttermilk/egg bag and coat then back into the flour bag for a final shake. Place the chop in the heated oil. Reduce the heat to medium and fry in batches for 3-4 minutes per side or until golden brown and cooked through. Remove to a paper towel lined plate to drain before serving.