- 2 eggs
- 3/4 cup milk
- Four 1/2-inch thick-cut, bone-in pork chops, about 2 pounds
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon salt
- One-half teaspoon freshly ground black pepper
- One-half teaspoon dried oregano leaves
- Vegetable oil
- Purple Hull Peas, for serving, optional 
- Steamed rice, for serving
- Skillet cornbread
Beat the eggs and the milk in a shallow bowl. Add the chops and allow to marinate for at least 30 minutes. Make sure the chops are covered with the marinade.
While the chops are soaking, combine the flour, the garlic salt, salt, pepper, and oregano in a plastic storage bag. Shake the mixture around well, then taste it to make sure you have enough salt. If the flour is not salty enough for your taste, add more.
Remove the chops from the marinade and reserve the marinade. Pour about one inch of vegetable oil into your black cast iron pot. Get the oil really hot. While the oil heats, roll the marinated chops in the seasoned flour mixture, shake the flour off, dip in the marinade (quickly), and shake in the flour one more time. Drop the chops into the hot oil and cook for about four minutes.
Lady peas or purple hull peas are perferred, but frozen peas are a great alternative if you can't get them.
Note: If using frozen peas - buy a ham hock. Cover it with about 4 cups of water and boil, uncovered, for about an hour. Add a bag of frozen purple-hull peas to this broth and cook until tender. Taste for salt.