Mama was a great cook. She made quiche before real men or most real women had heard of it. Not because we had money. We didn't. She was just adventurous, but also very down home, as with these pork chops.

Soak chops in buttermilk overnight, or at least 2 hours, in fridge. If you don't have buttermilk, half and half with fresh lemon juice is fine. When ready to prepare, let come almost to room temperature. On sheet of waxed paper, throw out good two handfuls of flour. Salt and pepper chops liberally, then dredge in flour. Meanwhile, in cast iron skillet heat the oil with two tablespoons butter. When it's near to a sizzle, place chops in, maybe 2 at a time. You should hear the sizzle when they hit; otherwise you can have a sticking problem, which is not good because you don't want to lose the crispy coating. Fry until brown on first side, covered if necessary. Then turn to second side and fry a few more minutes until brown. Remove and drain on paper towels. If you want cream gravy, remove most of the oil and throw in enough flour to cover bottom of pan. Brown flour, then add half and half and stir steadily until gravy starts to form. If it's too thick, add more cream or water until it suits your style. Serve the gravy over white rice and chow down.