CRISPY BUTTERMILKSOAKED PORK CHOPS
Start to finish: 8 hours, 15 minutes (15 minutes active) Makes: 4 to 6 servings
1 ½ cups (375 mL) buttermilk 2 tbsp (30 mL) chipotle hot sauce (optional) ¾ tsp (4 mL) kosher salt 2 garlic cloves, smashed well 1 ½ lb (680 g) thin boneless pork chops (about 1/3 to ½ inch/0.85 to 1.25 cm thick) ¾ cup (180 mL) panko bread crumbs ¾ cup (180 mL) seasoned dry bread crumbs 5 tbsp (75 mL) olive or vegetable oil 1/3 cup (80 mL) finely chopped parsley 4 to 6 lemon wedges
1. In a pie plate or resealable plastic bag, combine the buttermilk, hot sauce, salt and garlic, whisking the mixture in the bowl or shaking the mixture in the bag until the salt is dissolved. Add the chops, making sure they’re submerged, and let marinate, covered or sealed, in the refrigerator for at least 2 hours and up to 8 hours.
2. On a sheet of parchment, combine the panko and the dry bread crumbs. Working with 1 chop at a time, lift it out of the marinade, letting excess marinade drip off; coat the chop well with the bread crumbs.
3. In a large, non-stick skillet, heat 1½ tbsp (22.5 mL) of the oil over high heat until it is hot. Reduce the heat to medium and add half the chops. Cook for 1½ minutes, add another 1 tbsp (15 mL) oil and turn the chops over, cooking them on the second side for another 1½ minutes or until they are barely pink 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 chopped parsley; serve with a wedge of lemon.