In a shallow dish, stir together cornmeal, grits, garlic salt, kosher salt, and pepper. In another shallow dish, place buttermilk. Dip pork in buttermilk, letting excess drip off. Dredge in cornmeal mixture, shaking off excess.
In a large cast-iron skillet, heat 4 tablespoons oil over medium heat. Working in batches, fry pork, turning occasionally, until browned and crisp, 4 to 5 minutes per side. (Add remaining 2 tablespoons oil as needed.) Serve with Buttermilk-Thyme Gravy. Sprinkle with additional pepper.
Recipe by Southern Cast Iron at https://southerncastiron.com/fried-pork-cutlets-with-buttermilk-thyme-gravy/