Buttermilk Porkchops

By á-4277

Ingredients

• 4 thin-sliced, boneless center cut pork chops
• 2 cups low-fat buttermilk
• 2 cups panko bread crumbs
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup grated parmesan cheese + a little more for garnish
• 3 tablespoons olive oil
• 3/4 cup chicken stock

Preparation

Step 1

Tenderize and trim fat from pork chops if you’d like.Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 ours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them. Preheat oven to 325 degrees.

In a bowl, combine panko, flour, salt, pepper and parmesan. Heat an over-safe skillet on medium-high heat and add olive oil. Grab a pork chop from the buttermilk, letting any excess milk run off. Dredge through panko mixture, coating completely. Lay down in skillet and repeat with remaining chops. Brown pork chops for 3 minutes on each side only! You don’t want them to toughen up. After six minutes, turn off heat and add chicken stock to pan. Sprinkle a little parmesan on pork chops and cover skillet. Bake for 20 minutes.

I did make one change to the recipe- I used a baking dish instead of a skillet to transfer the chops into the oven. I poured the chicken stock over the chops and sprinkled on the cheese after they were done.