Directions

1. Place cornmeal in a shallow bowl. In another shallow bowl, mix flour and seasonings. Add milk, stirring until all the dry ingredients are moistened.
2. Place pork chops between two pieces of plastic wrap and pound with a mallet or heavy bottom skillet until 1/4 inch thick.
3. Heat oil in a cast iron skillet over medium heat until it reaches 350-375°F. Lightly coat chop in cornmeal. Dip in batter, allowing excess to drip off. Cook until golden brown and the internal temperature of the chop reaches 145°F, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients, as desired.