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Pan Fried Double Dipped Pork Chops

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2½ cups flour
1½ teaspoons black pepper
1¼ teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon rubbed sage
¼ teaspoon cayenne pepper
2 cups buttermilk
1 egg, beaten
12 (6 to 8-ounce) HORMEL® pork chops
as needed canola oil


  1. In large shallow bowl, combine flour, black pepper, salt, garlic, paprika, sage and cayenne pepper. In another shallow bowl, combine buttermilk and beaten egg. Dredge pork chops in flour mixture, then buttermilk mixture and back in flour mixture. Let stand a few minutes.

  2. In large skillet over medium-high heat, add a generous amount of oil. Cook pork chops in oil 3 to 4 minutes per side or until meat thermometer inserted in center reads 150°F. Remove from skillet and place on paper towel lined plate. Serves 12.