Poor little pork chops.
You sure do get a bad rap, don’t you?
Too tough… too fatty… too dry… too thick. No wonder pork chops get a bad reputation. With the right technique they can be juicy, tender, and full of flavor.
I’m here to bring some moisture and flavor back into the picture. Calling it “light” might be a stretch — we’re going to get a beautiful golden crust on these chops by searing them in a skillet first — but the result is anything but heavy. It’s crispy on the outside and tender inside.
These chops often get overlooked because people focus on richer meats, but with a little attention they can shine. The first step is a long soak in buttermilk. It tenderizes and adds subtle tang — don’t worry, the chill of the fridge is part of the plan.
After brining, the chops are coated in panko breadcrumbs mixed with grated Parmesan for crunch and savory depth. Panko gives a lighter, airier texture than regular breadcrumbs, and the Parmesan adds a delicious savory note that pairs perfectly with pork.
Once coated and lightly browned in an ovenproof skillet, a splash of chicken stock helps finish the cooking gently in the oven so the chops stay moist. A short sear locks in flavor; a brief finish in a low oven keeps the interior tender.
Buttermilk-Soaked Baked Parmesan Pork Chops
Makes 4 pork chops
Ingredients:
- 4 thin-sliced, boneless center-cut pork chops
- 2 cups low-fat buttermilk
- 2 cups panko breadcrumbs
- 1/3 cup flour (whole wheat pastry or any flour will work)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 3 tablespoons olive oil
- 1/2 cup chicken stock
Instructions:
- Tenderize and trim excess fat from the pork chops if desired. Place the chops in a baking dish and pour the buttermilk over them. Refrigerate and soak for at least 2 hours, or overnight for best results. Remove from the fridge about 30 minutes before cooking to take the chill off.
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the panko, flour, salt, pepper, and Parmesan.
- Heat an ovenproof skillet over medium-high heat and add the olive oil. Lift a pork chop from the buttermilk, letting excess drip off, then dredge it in the panko mixture until fully coated. Place it in the hot skillet and repeat with the remaining chops.
- Sear the pork chops for about 3 minutes per side until golden brown — avoid overcooking in the pan to keep them tender. After both sides are seared, turn off the heat, pour the chicken stock into the pan, and sprinkle a little extra Parmesan over the chops.
- Cover the skillet and transfer it to the preheated oven. Bake for about 20 minutes, until the chops reach a safe internal temperature and are tender and juicy. Let them rest a few minutes before serving and garnish with more Parmesan if desired.
P.S. Apologies for the less-than-pristine stove — when these chops are this good, a little kitchen mess is a small price to pay.