- 4 cups vegetable oil
- 8 (8-ounce) bone-in pork chops, about 1-inch thick
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 3 teaspoon garlic powder
- 1 pinch cayenne pepper
- 1 pinch celery seeds
- 2/3 cup buttermilk
- 1 1/3 cups all-purpose flour
Heat oil in a deep skillet to 350 degrees F.
Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.
Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
Using tongs, gently lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined pate to drain. Serve hot.