Buttermilk Marinated Pork Chops Recipe 445

Steps:

• 1. Place pork chops in a glass baking dish.
• 2. Cover with buttermilk.
• 3. Refrigerate at least 4 hours, covered.
• 4. Place panko or bread crumbs in a separate dish.
• 5. Remove pork chops from buttermilk and let drip a couple of seconds.
• 6. Place pork chops directly into panko or bread crumbs.
• 7. Thoroughly cover each pork chop with crumbs and pat in.
• 8. Pepper to taste.
• 9. Heat oil and butter in iron skillet.
• 10. Brown lightly on each side.
• 11. Place pork chops into baking dish that has been sprayed with oil.
• 12. Bake at 350 degrees for 40 minutes. Check at about 30 minutes due to the difference in thicknesses of chops. Important not to over cook.
• 13. Let pork chops rest 10-15 minutes before cutting.
• 14. Enjoy!

Steps:

• Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
• Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
• In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
• Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
• Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
• When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
• Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
• Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Steps:

• 1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
• 2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
• 3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
• 4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

Steps:

• Place pork chops in a plastic bag. Pour the rest of the ingredients into a bowl and mix well. Pour the marinade on the pork chops and marinate overnight in the fridge, turning occasionally. When ready to cook, remove pork chops from marinade and pat dry. Brush a little oil on each side and season with salt and pepper. Grill each pork chop for about 3 minutes each side, turning once.