1. Start by patting your pork chops dry with paper towels. This helps the coating adhere better and ensures a crispy crust.
2. In a shallow bowl, whisk together 1 1/2 cups of flour, salt, 1/2 teaspoon black pepper, paprika, garlic powder, and onion powder. This is your flavorful dredging mix.
3. Pour the buttermilk into another shallow bowl. Dip each pork chop into the buttermilk, letting the excess drip off, then dredge it thoroughly in the seasoned flour. Press the flour onto the meat to build a good crust. For an extra crispy coating, dip again in buttermilk and flour.
4. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. You want the oil hot enough to sizzle immediately when the chop hits it, about 350°F if you have a thermometer.
5. Carefully add the pork chops to the skillet without crowding. Fry for about 4-5 minutes per side, or until the crust is golden brown and the pork registers 145°F internally. Mama Lu always said, “Don’t rush a good crust — patience makes it sing.”
6. Transfer the cooked chops to a warm plate and tent loosely with foil to rest while you make the gravy.
7. Reduce the heat to medium and add the butter to the skillet, scraping up those browned bits left behind—this is where the magic lives.
8. Whisk in the remaining 1/2 cup of flour to the melted butter, stirring constantly to form a roux. Cook for 2-3 minutes until it’s golden and fragrant but not burnt.
9. Slowly pour in the milk, whisking constantly to keep the gravy smooth. Cook for 5-7 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon. Season with salt and the remaining 1/2 teaspoon black pepper to taste.
10. Return the pork chops to the skillet, spooning gravy over them. Let them warm together for a minute or two before serving.

I remember Mama Lu’s kitchen filled with the smell of frying pork and warm gravy, the quiet clatter of cast iron and the soft hum of her singing old mountain songs. It’s a rhythm I still chase every time I make this dish.