°1 cup flour
°2 tbsp onion powder
°2 tbsp garlic powder
°1 teaspoon red pepper
°1 teaspoon salt
°1/2 teaspoon black pepper
°4 thin pork slices
°2 tbsp bacon fat
°2 tbsp olive oil
°2 cups buttermilk
°Fresh parsley chopped or green onion for decorating optional
Mix the flour, onion powder, garlic powder, red pepper, salt and black pepper in a pancake dish. Pork chip coat in flour mixture; Disposal of surplus.
Over medium heat in a cast iron frying pan, melt the bacon and oil fat together well. Gently place the pork slices in a frying pan; Fry about 5 minutes on each side until golden brown. Remove the pork slices from the pan.
Mix 1⁄2 flour mixture, cup and butter milk together well; pour into a frying pan, stir into hot fat; Bring the stock to a boil and then reduce the heat until cooked until gentle and thick, stirring often.
Return the pork slices to the pan; Cover with broth. Simmer for 5 minutes or so until the pork strips are cooked.
Season with salt and pepper; Garnish with chopped parsley or scallions if used before serving.