Buttermilk Parmesan Pork Chops:
Ingredients:
- 4 boneless pork chops
- 1 cup buttermilk
- 1 cup Panko bread crumbs
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 4 tablespoons vegetable oil (or more as needed)
Instructions:
- Marinate the Pork Chops:
Place the pork chops in a shallow dish and pour the buttermilk over them, making sure they are well-coated. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize the meat. - Prepare the Coating:
In a shallow dish, mix together the Panko crumbs, flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. - Coat the Pork Chops:
Remove the pork chops from the buttermilk, allowing the excess to drip off. Press each pork chop into the Panko mixture, coating both sides evenly. - Pan-fry the Pork Chops:
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to add more oil if needed. - Finish Cooking:
If your pork chops are thick, after frying, transfer them to a preheated oven at 350°F (175°C) for an additional 5-10 minutes to ensure they are cooked through. Pork should reach an internal temperature of 145°F (63°C). - Serve:
Garnish with fresh parsley if desired. Serve with your favorite sides like mashed potatoes or a fresh salad.
Enjoy your crispy, tender Buttermilk Parmesan Pork Chops!
