• Place the pork chops on a plate and season well with seasoned salt and black peper to your liking.

Buttermilk Marinade

• Pour the buttermilk into a gallon size ziploc bag
• Add the Siracha or any hot sauce of your choice. Seal the back and press until combined.
• Place the pork chops into the back, push out the air and seal tight. Massage the marinade into the pork chops. Set in the refridgerator on a plate or bowl to prevent leaks. Let the pork chops marinade for 2-6 hours.

Southern-Style Pork Chop Breading

• Add flour, seasoned salt, black pepper, garlic powder, cayenne pepper, and paprika in a gallon Ziploc bag. Seal the bag and massage until well combined.
• Transfer the pork chops from the marinade to the flour mixture one at a time. Make sure to allow the excess marinade to drip off before adding them to the flour mixture.
• Push the air from the bag and seal it. Massage the flour mixture into the meat and shake the bag vigorously to allow for a good coating of the flour mixture.
• Remove the pork chops from the Ziploc and place on on a parchment-lined baking sheet. Allow the meat to rest for 20 minutes to set the flour.

Pan Fry Southern-Style Pork Chops

• Heat oil over medium high heat.
• Fry until golden brown on both sides. 2-3 minutes per side for thin chops and 5-6 minutes per side for thicker ones. If needed, you can finish in the oven for 10-20 minutes at 350F.
• Once fried, remove and add to a paper towel to drain oil.