Place 1 cup of buttermilk in a shallow bowl.Place flour, cornmeal, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a second shallow bowl and whisk to combine.
Dip pork chops in buttermilk and then press both sides into flour mixture. Let sit for 10 minutes.
Heat 1/2 inch of oil in a large cast iron pan to 350 degrees and preheat oven to 350 degrees.
Fry pork chops for 3 to 4 minutes per side. Remove from oil and place in a baking pan. Place in oven until they reach an internal temperature of 145 degrees. This should take 5 to 12 minutes, depending on thickness of chops.
Let oil in pan cool slightly and then pour oil into a bowl, leaving about 2 tablepoons in the pan.
Place pan over medium heat and add flour and butter. Stir and cook for 1 minute.
Whisk in remaining 1/2 cup of buttermilk and 3/4 cup of whole milk and bring to a simmer. If gravy is too thick, add additional milk. Add red pepper flakes and season to taste with salt and pepper.