Lady and Sons Fried Pork Chops

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This is a wonderful recipe. I used a sodium free season salt instead of Paula's season salt and I marinated the pork chops in buttermilk for 30 minutes per side. It was super good and I do not like fried food at all. Crispy on the outside and tender on the inside. A must try for sure :

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well i wanted to try something different and i did and it was great. i didn't have any buttermilk so i made my own in matter of 5min i took 1tbl spoon of white vinegar and just under a cup of milk and let sit for 6 min and voila... buttermilk anyway it ended up being wonderful i called my friend over last night as she was on her way to work and gave her 2 to take with her and she called me later telling me how good they were i was pretty proud.... i love how Paulas receipe is so simple yet wonderful in taste a little ingedients goes a long way in taste. i was going to try another but it just had to many steps and so glad i found this one. the crust on the chops were fantastic.....

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Don't worry about the house seasoning - you can buy something similar in the store (I think it's called Nature's Made or something anyway - watch the time she says to cook it. Pork needs to be cooked through and through so make sure you cook long enough!

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These have to be the absolute BEST chops I've ever made!!

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Recipe needs to be rewritten.It was very confusing.I should have watched the video before preparing the pork chops.6 cups of oil is for deep frying only.Recipe can be pan fried also.Seasoned salt plus house seasoning is way too much salt.Recipe also called for generously seasoning the flour with House Seasoning.Next time I will use 1/2 ts seasoned salt on the pork chops then season the flour with 1 teaspoon of House Seasoning.

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I had the pleasure of eating in Lay and Sons restaurant several times. I make the fried pork chops frequently and they always come out delicious. I serve the lady and sons mac and cheese recipe and the green beans with the potatoes as another side dish, and there are never any leftovers. I feel like the only thing that is missing is the atmosphere and hospitality of the restaurant in Savannah.

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I just made these pork chops! They were so good!!!
I took the advice from another reviewer and let the pork chops and buttermilk come to room temperature and the breading stayed on the chops. Very flavorful and tasty!!!!
Not sure what reviewer Evan did wrong but the breading didn't crumble away when touched nor was it "tough".
I LOVE Southern cooking and I will use Paula's recipes more often.
IDK why the recipe was rated as intermediate because it was simple and quick. It took longer for the oil to get hot in the deep fryer than for me to get the ingredients together and pork chops ready.
Definitely a keeper in my recipe arsenal!!!
Thanks Paula!!!

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Me and my family love these chops! This is the only way I make fried chops and the house seasoning is so good on so many other things!!

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first to eric fom LA, sir you are a bozo. you make one batch and use it for just about everything. If it upsets you to make one cup then just season with 1 tsp.salt, 1/4 each garlic and pepper

if you want your breading to stick better, make sure your meat is not too cold. it sticks better if the meat and buttermilk are room temp. don't move around too much in the pot.
recipe works just as well to shallow fry eventhough you have to disturb the breading to flip it over.

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Paula, Paula, Paula, Paula. When are you going to stop publishing recipes that my husband just HAS to HAVE! He is an Arkansas boy, and loves his southern cooking. Being from Michigan myself, I have had to adapt to his way of seeing supper. He wanted fried pork chops, so I had to come and see how you would cook them. As usual, I was not disappointed, and neither was he. I, too, did not have buttermilk, but thickened some fat free with some bottled lemon juice and there you have it. I think I used a wee bit too much of the seasoning, but that is easily remedied next time. I did not deep fry, but put them in my trusty cast iron skillet with some oil and pan fried them to perfection. I actually fried 3 chops, thinking to save one for lunch the next day, but my husband gobbled that extra one down as well. I wouldn't change a thing, other than moderating the amount of seasoning a bit. Thanks again for making me feel like a true southern cook.