Lemon pepper buttermilk biscuits: preheat oven to 475 F (245 C).

Weigh your flour. Grate frozen butter into the sifted self-rising flour. Stir to combine until the butter is fully coated with flour.

Put the bowl in the freezer for 10 minutes. It's important to keep the butter as cold as possible through this process. 

Combine lemon zest, ground black pepper, and buttermilk with the cold flour/butter to bring it together as a dough. Stir no more than 15 times. Overworking the dough at this stage could cause your finished biscuits to be tougher. Your dough at the end of 15 stirs will be very shaggy and not smooth at all. 

On a floured surface dump out dough and roll with a rolling pin. If you don't have a rolling pin, you can just use your hands. Dust with flour as needed when the dough gets sticky. Fold the dough over on itself five different times. This folding process is what creates the layers in the biscuits. 

Roll or flatten the dough to 3/4 to 1 inch thick/tall.

Cut biscuits into circles or squares and place them on a parchment paper-lined baking sheet. When cutting, you do not want to twist the cutter or knife. Twisting while cutting will ruin the layers that you created with folding. Place your cut biscuits next to each other (touching) on the sheet pan. Touching biscuits help each other rise taller. 

After cutting biscuits, you can grab any scraps of dough and reroll and re-cut them. There's no need to waste any dough. The last few biscuits might not look as uniform as the first ones, but they will all taste the same. 

Bake at 475 degrees F (245 C) for around 15 to 20 minutes. Check around the 12-minute mark to make sure they do not brown too much.

When biscuits are done, transfer them from your baking pan onto a cooling rack to stop the bottoms from cooking further.

Paint the melted butter on top of each biscuit and then top the melted butter with a pinch of lemon zest and ground black pepper. 

Fried pork chop: butterfly and tenderize two boneless pork chops. 

In a medium bowl or zip-top bag, add the pork chops and buttermilk. This buttermilk should help to tenderize the pork chops so you should let them marinate for at least 4 hours. 

When you are ready to get started with the frying process, grab two bowls. To the first bowl, crack and add an egg. Pour in some of the buttermilk from the marinade and stir the egg and buttermilk until they are fully combined. Add the pork chops and the rest of the buttermilk. To the second bowl add all-purpose flour, salt, paprika, ground black pepper, onion powder, garlic powder, and cayenne powder. Stir everything to combine. 

Shake off the pork chops and add them one at a time to the bowl with the flour mixture. Coat the pork chops thoroughly, making sure that the flour fully coats it and there are no wet spots, uncovered by flour. Move that fully flour-dredged piece of pork chop to a plate to rest. Repeat with the other pork chop. 

Add oil to a large skillet over medium-high heat. Make sure the oil is at least 1 inch deep. 

After the oil has had 3 to 5 minutes to heat up, add a pinch of flour to the oil and if it immediately starts to bubble and fizzle, the heat is right. Add pork chops and fry them for 3 minutes on the first side. After three minutes, flip and fry the second side for 3 to 4 minutes or until the batter of the pork chops is nice and golden brown. If you're looking for a specific temperature for the oil for frying, I shoot for between 325 and 350 F (162 to 176 C). 

Once the pork chops are golden brown to your liking, remove them from the oil and place them on a paper towel-lined plate or a cooling rack to rest. 

Creamy onion gravy: add a tablespoon of olive oil to a medium saucepan or skillet over medium heat. When the olive oil starts shimmering, add the chopped onion, a small pinch of salt and ground black pepper and cook, stirring occasionally for 5 to 7 minutes. 

Once the onion is softened and starting to brown a little, add 2 tablespoons of butter and allow it to melt. 

When the butter is melted, add 2 tablespoons of flour and stir it in with all the butter and onions. Allow the flour to cook for about 1 to 2 minutes. 

After 1 to 2 minutes, add 1/2 cup of chicken/vegetable stock and 1/2 cup of heavy cream to the pan. Stir everything to start the creamy gravy. 

In a minute or two, everything should start to thicken, and the gravy should be almost ready. Taste it now to test for seasoning and if you think it needs more salt or ground black pepper, add and stir. 

Sandwich assembly: split two fresh biscuits and add a pork chop to the bottom of each. Top with 3 or 4 tablespoons of gravy and close the top of the biscuit to create the sandwich. Serve and enjoy.