Seasoned salt and pepper
1 cup buttermilk
1 cup self-rising flour
Vegetable oil
Rub each side of pork chops with seasoned salt and pepper. Pour buttermilk into a shallow bowl and place flour in a pie pan or on a plate. Dip pork chops in buttermilk, coating both sides and then coat in flour. Refrigerate for 30 minutes. Heat about 1/2 inch of oil to 350 degrees in a pan large enough to hold 4 pork chops and deep enough to hold the oil. Fry for about 8 minutes, turning halfway through.