Remove the pork chops from the packaging and pat them dry with paper towels. Season them on all sides with salt and pepper. Set them aside on a sheet pan.

In a deep cast-iron skillet or Dutch oven over medium heat, warm the oil to 350°F.

While the oil is coming to temperature, pour the buttermilk over the pork chops, turning to coat both sides.

In a shallow bowl, combine the flour, baking powder, garlic powder, onion powder, paprika, and cayenne. Mix well with a fork.

Dip each pork chop into the flour mixture and coat well. Shake excess flour off.

Using tongs, lower the pork chops into the skillet without crowding the pan. Do this in batches if necessary. Fry the chops until golden brown on the bottom, about 4 minutes. Turn the chops over and continue to cook until the other side is golden brown and crisp, approximately 4 more minutes. The internal temperature should read 145°F when checked with a digital meat thermometer.

Transfer the cooked pork chops to a paper towel-lined plate to drain.

Place the chops on a serving platter and enjoy while warm.