Preheat oven to 200°. Place a wire rack on a rimmed baking sheet.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a shallow dish, whisk together cornmeal, grits, garlic salt, kosher salt, and pepper. In another shallow dish, place buttermilk. Dip pork chops in buttermilk, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
Fry chops, two at a time, until a meat thermometer inserted in thickest portion registers 145°, 6 to 8 minutes. Place on prepared rack, and keep warm in oven until ready to serve.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/deep-fried-cornmeal-breaded-pork-chops/