- 2 large eggs
- 1/2 c buttermilk
- 1 c all-purpose flour
- 1/4 c corn starch
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/2 tsp. ground cayenne pepper
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2/3 c oil for frying (depending on pan size)
- 6 5-6 oz pork chops, bone-in, thin sliced
- 2 c Mary's Kitchen peach preserves (https://pearsonfarm.com/collections/marys-kitchen/products/peach-preserve-duo)
- Whisk together the eggs and buttermilk in a shallow bowl or pan. Set aside.
- In a Ziploc bag, shake together the flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and ground pepper until combined.
- Heat the oil over medium heat in a large cast-iron skillet. The oil should be at 350℉.
- Bread one pork chop at a time by completely coating in the egg wash.
- Next, dredge in the flour until coated. Press down on the pork chops to ensure the breading will stick when frying. Place on a platter until all the pork chops are breaded.
- Place the pork chops in the pan, taking care to space them apart. Cook pork chops for 3-3 ½ minutes on each side. A meat thermometer inserted into the thickest part should read 175℉ when the pork chops are done.
- Set aside on a platter lined with paper towels to drain off any excess frying oil. If your pan is not big enough you will need to cook in batches.
- Warm the peach preserves. Spread the warm preserves on the pork chops and enjoy!