Makes 4 Servings
2. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt; press in the garlic (about 1 teaspoon). Transfer to a large resealable plastic bag. Place the pounded chops in the bag with buttermilk mixture and marinate at room temperature, turning several times, for 30 minutes.
3. Spread out the bread crumbs in a pie plate lined with wax paper or parchment. Remove the chops from the marinade and season them with salt. Working with one chop at a time, toss the chop in the bread crumbs, lifting the wax paper on both sides to move the chop around; shake off the excess crumbs.
4. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot; add half the chops. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary. Chop the parsley (about 1 tablespoon).
5. Divide the pork chops among 4 dinner plates, top each portion with come chopped parsley, and serve with a wedge of lemon.
Buttermilk dressing: Whisk together ½ cup buttermilk, 1/3 cup low fat mayonnaise, 2 tablespoons rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley), ½ teaspoon minced garlic and salt and pepper to taste.
Contrary to what you might think, buttermilk is very low in fat and calories. Originally, it was the liquid left over from the butter-making process, but these days it is a cultured product made by adding a bacteria to low or nonfat milk. It is almost as thick as cream and has a taste reminiscent of yogurt. Buttermilk can be consumed straight up (it is an acquired taste), but it is especially useful in baking and cooking. It makes a good marinade for chicken because it is a tenderizer.
Buttermilk keeps about two weeks in the fridge, but if you don’t think you are going to use it up in that time you have a few alternatives. You can make your own for baking purposes by combining 1 cup milk with 1 tablespoon vinegar or lemon juice and letting the mixture stand for 10 minutes. You can also purchase buttermilk powder, which has a shelf life, unopened, of one year and lasts even longer when stored in the fridge. To use it in a recipe you can reconstitute it either by combining 1 cup of water with 4 tablespoons of the powder, or by adding the dry powder to the dry ingredients and the water to the wet ingredients.
May 26th, 2012 at 8:18 pm
Saw your buttermilk fried pork chops on tv today, but had missed the beginning of the episode. So glad you have this website so I could pick up the part I missed (the pounding of the chops and soaking in buttermilk). Looks absolutely fabulous – can’t wait to make it! And the apples and cabbage looks yummy too – will have to try it for sure. Your site is great – very easy to navigate! Thanks for all the yummy recipes. Love your show.
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