Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
Finely crush the butter crackers in a large plastic resealable bag.
In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.
Recipe courtesy of Nancy Fuller