Buttermilk Pork Chops
Recipe type: Pork, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 pound boneless pork loin cutlets
  • ¾ cup buttermilk
  • ½ cup flour
  • ¼ teaspoon pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried basil
  • ½ teaspoon garlic powder
  • 1 lemon
  • Coconut oil, for cooking
  1. Add the pork chops to a medium bowl and pour the buttermilk over the top until the pork is completely covered with liquid. Cover and refrigerate for 3 hours or up to overnight (I chose 3 hours).
  2. Place 2 teaspoons coconut oil (or desired amount) in a frying pan and heat over medium heat.
  3. While oil is heating up, mix together the flour, pepper, sea salt, smoked paprika, dried basil, and garlic powder in a dish or plate with a lip.
  4. Remove each pork chop from the buttermilk and dip both sides in the flour mixture.
  5. Fry pork chops for about 2 minutes on one side or until golden brown, then flip and cook on the other side for about 1 minute 30 seconds or until cooked all the way through. Add more coconut oil as needed to keep the pan coated at all times.
  6. Top with a squeeze of fresh lemon (to taste) and serve immediately.
Feel free to substitute regular olive oil or butter for the coconut oil.

If you can't find smoked paprika, regular paprika will work well instead.
Recipe by The Petite Chef at https://www.petitechefblog.com/buttermilk-pork-chops/