Place the pork chops, one at a time, in a plastic zipper-lock bag and pound with an iron skillet or wooden rolling pin until 1/4-inch thickness. Place the pounded chops in a large glass dish and cover with buttermilk. Cover and chill at least 30 minutes or up to 2 hours.
When ready to cook, remove the chops from the buttermilk and pat dry. Season with salt and pepper and dredge in popcorn meal. Heat enough vegetable oil in a large iron skillet to measure 1 inch. When hot, add one chop at a time, and fry until golden, about 3 to 4 minutes per side, or until done.