Lady and Sons Fried Pork Chops Recipe - Blast from the Past

One of the signature dishes at Paula's restaurant, the Lady and Sons is fried pork chops. In this blast from the past episode, Paula demonstrates how to cook her Lady and Sons Fried Pork Chops. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 4 cups vegetable oil 8 (8 oz) about 1-inch thick bone-in pork chops 1 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 3 teaspoons garlic powder 1 pinch cayenne pepper 1 pinch celery seeds 2/3 cup buttermilk 1 1/3 cups all purpose flour Preperation 1. Heat oil in a deep skillet to 350 °F. 2. 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. 3.Pour the buttermilk over the chops and turn to coat. 4. Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess. 5. 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. Courtesy of Paula Deen https://www.pauladeen.com/recipe/fried-pork-chops/