2 Tbl. chipotle hot sauce (optional) - We added a little more.
1/4 tsp. kosher salt
2 garlic cloves, smashed well
1-1/2 lbs thin (1/3 to 1/2 inch thick) boneless pork chops
1/4 Cup panko bread crumbs
1/4 Cup seasoned dry bread crumbs
5 Tbl. olive or vegetable oil
Chopped parsley to sprinkle on top (optional)
lemon wedges
Instructions
In a pie plate or resealable bag, combine the buttermilk, hot sauce,
salt and garlic, whisking the mixture in the bowl or shaking in the bag
until mixed. Add the chops, making sure they are submerged in the
liquid and marinate them, covered or sealed, for 2 to 8 hours.
Combine Panko and dry bread crumbs. Lift the chop out of the
marinade, drop off excess, and coat each chop well with crumb
mixture.
In a large saucepan heat 1-1/2 Tbl. oil over high heat until it is hot.
Reduce heat t-to medium and add chops. Cook for 1-1/2 minutes,
turn them over, add 1 Tbl. oil, and cook second side for another 1-1/2
minutes., until they are barely pink inside. If you have another batch
of chops to fry, place these on a plate and cover with foil to keep
them warm.
Top with chopped parsley and a wedge of lemon.
Serving
Suggestions
NOTE; I couldn't find chops thin enough to I used the electric knife to slice the chops in half to reach desired thinness.
Originally Submitted
5/24/2020
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