Chef Ann Kim’s Country Fried Pork Chops – Garden & Gun

Ingredients

• 8 oz. bacon, sliced into ½-inch pieces
• ½ yellow onion, diced
• ½ tsp. garlic, minced
• 4 sprigs thyme
• 2 bay leaves
• 2 oz. butter
• ¼ cup flour
• 1 pint half and half
• ½ tsp. salt
• Black pepper to taste
• ¼ cup salt
• 2 tbsp. brown sugar
• 1 tbsp. peppercorns
• 2 quarts cold water
• 4 pork chops, 3-4 oz. each (the thinner the better—if pork chops are on the thicker side, pound with a mallet or a pan)
• 2 cups buttermilk
• 2 tbsp. hot sauce
• 1 lemon, zested
• 4 cups flour
• ¼ cup Old Bay seasoning
• Oil (any vegetable, corn, soybean, rice, or peanut oil will work)
• Scallions or chives, for garnish