Hot Sauce ‘N Buttermilk Chops with Eggplant Fries

4 boneless pork chops- 1/2″ thick

1 cup buttermilk

1/4 cup hot sauce of choice

Seasoned flour( salt, pepper, garlic powder)

Eggplant fries:

1 eggplant – fry cut- 1/2″ thick

1/2 cup milk

3/4 cup flour with oregano, garlic powder, salt and pepper 

Marinade chops in buttermilk and hot sauce for at least 3 hours or overnight in fridge.

Heat oven to 400 degrees. Dredge eggplant in milk then seasoned flour . Put in oven for 15 minutes then flip for another 10 minutes 

Meanwhile dredge chops in seasoned flour and pan fry for 2-3 minutes then flip until cooked through.

Quick and flavorful. Just enough bite on the chops- add more hot sauce if you want to but this amount was very flavorful- just right. The eggplant fries are a nice twist- keep an eye on them … They tend to deflate a bit