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Buttermilk Soaked Parmesan Crusted Pork Chops

April 26, 2011

Buttermilk soaked parmesan crusted pork chops.   It even sounds delectible.  I’m hungry just thinking about them!

These were delicious the first day we made them, even better the next.  They made possibly the best pork chop sandwiches I’ve ever had.

The first time we baked them, the parmesan crust did end up a bit on the wet side.  I think this can be fixed by turning up the heat during stovetop cooking.  I’ve altered the recipe a bit – this is how I’ll make it next time.  I think no matter what, though the bottoms may end up a bit soggy because they’re sitting in chicken broth.  I know this makes the chops tender… but is there a way to do this without the slop?  Thoughts?

I used the oven to reheat them to make sandwiches the following day.  This made all sides crispier, which greatly improved the crust.

Regardless of the soggy problem, I’d recommend making them.  And if you do, give me your tips!

Buttermilk Soaked Baked Parmesan Pork Chops

makes 4 pork chops
recipe based on How Sweet It Is 

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
  • 3 tablespoons olive oil
  • 3/4 cup chicken stock

Directions

  1. Trim fat from pork chops.  Add pork chops to a baking dish and pour buttermilk over top. Soak for at least 2 hours, or over night. Remove pork chops from fridge 30 minutes before you plan to make them.
  2. 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. Heat pork chops over medium high head until brown (about 4 minutes per side).
  3. Turn off heat and add chicken stock to pan.  Bake 20 minutes.
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