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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Crispy Buttermilk-Soaked Pork Chops Recipe

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This recipe for Crispy Buttermilk-Soaked Pork Chops is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. buttermilk
2 tbsp. chipotle hot sauce (optional)
1/2 tsp. kosher salt
2 garlic cloves, smashed well (or 1/2 tsp. garlic powder)
1 1/2 lb thin boneless pork chops (pound with meat tenderizer)
3/4 c. panko bread crumbs
3/4 c. seasoned dry bread crumbs
5 tbsp. olive or vegetable oil
1/3 c. finely chopped parsley
4-6 lemon wedges


Directions:
Directions:
In a resealable plastic bag, combine the buttermilk, hot sauce, salt and garlic, shaking the mixture in the bag until the salt is dissolved. Add the chops, making sure they are submerged in the liquid, and marinate them, sealed, in the refrigerator for at least 2 hours and up to 8 hours.

Combine the panko and the dry bread crumbs. Working with one chop at a time, lift it out of the marinade letting the excess marinade drip off; coat the chop well with the crumbs.

In a large non-stick skillet, heat 1 1/2 tbsp. of the oil over med-high heat until it is hot. Reduce the heat to medium and add half the chops. Cook for 1 1/2 minutes, add another tbsp. of the oil and turn the chops over, cooking them on the second side for another 1 1/2 minutes or until they are cooked inside. Transfer the chops to a plate; cover with foil to keep them warm. Repeat the procedure with the remaining oil and chops.

Top each portion with some chopped parsley' serve with a wedge of lemon.

 

 

 

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