I found this recipe originally on Budget Bytes. Some pretty good recipes on that site…I’ve got a couple more reviews from there coming up. Andy LOVES breaded pork chops and I don’t make them very often so when I saw this recipe, I decided to give it a try.
Level of Difficulty: Pretty easy. The “work” for this recipe is pretty front loaded. Very hands on the first 10 minutes or so, then the rest of the time can be spent prepping sides.
What I did Differently: The recipe calls for buttermilk. I never buy buttermilk, and if I did, I wouldn’t use it before it went bad. So, I used the milk & lemon juice trick to make my own. I also didn’t use as much oil for the frying. And speaking of frying, I used EVOO instead of vegetable oil.
Serving Suggestions: I served this with steamed veggies and some pasta. It’d also be good with rice or mashed potatoes. Or even just a big salad.
PROS: Well, first of all, it was super good. Second, I was able to pre-prep a lot of it the night before…I let the pork chops marinate in the buttermilk overnight and throughout the next day. I also mixed the panko & seasonings up the night before and had them all ready to go in the same dish I used for dredging.
CONS: It wasn’t as “ranchy” as I was expecting. The two-step process of pan-frying then finishing in the oven some people may find annoying.
Would I Make it Again?: Absolutely. The whole family loved them!
Any thoughts on what you’d like me to review next? I’ve got Chicken in Peanut Sauce, Chicken Enchilada Pasta or Southwest Chicken Wraps we’ve recently tried. Wow…I’m thinking I really need to find some new beef recipes to try out.