Posts tagged ‘Buttermilk-soaked Parmesan baked pork chops’

May 17, 2012

Buttermilk-soaked baked Parmesan pork chops

How Sweet It Is

Serves: 4

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

Tenderize and trim fat from pork chops if you’d like. It’s not necessary but I do it. 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.

*Chef’s note: These were quite yummy! A pork chop is probably my least favorite cut of meat that I eat, but these earn a thumbs up from me! I trimmed and tenderized the chops as suggested and soaked them for about 5 hours, which made them moist and easy to cut. I liked the slightly tangy hint of buttermilk flavor, and I’m always game for Parm. and panko. I used all-purpose flour I had on hand.