Makes 4 Servings
Hands-On Time: 30 Minutes
Total Preparation Time: 1 Hour (Add 30 minutes if freezing before cutting.)
Suggested Accompaniments
Sautéed apples and cabbage and butternut squash or sweet potato puree
Ingredients
Four 1/2 –inch-thick boneless pork chops (about 1 pound)
1 c buttermilk
1 t Tabasco
Kosher Salt
1 garlic clove
2 1/2 c panko bread crumbs
6 to 8 T extra virgin olive oil or vegetable oil
2 T fresh flat-leaf parsley leaves
4 lemon wedges
Directions
1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops. Sprinkle a small amount of water into a large resealable plastic bag. Place a pork chop in the bag and close, leaving 1/2 inch open. Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
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.
Cook’s Notes
These pork chops are delicious hot, at room temperature or even chilled. In the summertime you can serve them on top of a big salad and drizzle them with ranch dressing (made with some of the rest of the buttermilk you used to soak the pork chops in). Here is a quick recipe:
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.
Fantastic dish! This is now a family favorite!
Thank you!
This was so amazing on a cold November night! I did have a problem; my breading did not stick to the cutlet until the last batch of course. (It was still amazing!) Any tips for that because I will make this again!
I could not find a recipe for the apples and cabbage so sautéed a Gala apple and some Napa cabbage in butter with a pinch of salt.
The sweet of the apple and cabbage with the pork really made the dish. Where can I find the recipe for the apple and cabbage?
On to the Chicken with fried capers and lemon……
Theresa,
I wonder if your pan was hot enough? Or not well seasoned? This is an occasion where a nonstick pan is preferable (there are plenty of non toxic versions out there). We made up the cabbage and apple dish just the way you did. I am sorry I don’t have a written recipe but it sounds like yours came out well.
OMG! Watched you on TV this morning and you were preparing the Buttermilk Sautéed Pork Chops. It seemed pretty easy so I had thin sliced pork chops so I used those. They were absolutely delicious and with the sweet potatoes and the lemon WOW!. My grandson, 17, stopped by just as we were going to cook dinner. He took over the breading and cooking. He loved them also. Thanks so much, I will look for more recipes from you.
Donna