I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂
She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.
This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.
Yield: 6 to 8 servings
For the Pork Chops:
- four 1 inch-thick boneless pork chops
- 1 c buttermilk
- 1 t Tabasco or Chipotle Tabasco
- Kosher Salt
- 1 large garlic clove
- 2 to 2 1/2 c panko bread crumbs
- 6 to 8 T extra virgin olive oil or vegetable oil
- 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
- lemon wedges, for serving, optional
- Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
- Cool Weather Version: sautéed apples and cabbage, for serving
- Cool Weather Version: butternut squash or sweet potato purée, for serving
For the Buttermilk Ranch Dressing:
- 1/2 cup buttermilk
- 1/3 cup regular or low-fat mayonnaise
- 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
- 1 small garlic clove, minced or pushed through a garlic press
- coarse salt and freshly ground black pepper, to taste
To Prepare the Pork Chops:
- If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
- Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
- Place the meat on a cutting board between 2 layers of plastic wrap. (Alternatively, sprinkle a small amount of water into a large resealable plastic bag. Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
- Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
- Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
- Spread out the bread crumbs in a pie plate.
- Remove the chops from the marinade and season them with salt.
- Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
- Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
- Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
- Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
- Chop the herbs for the topping. (I used cilantro and basil.)
- Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.
To Make the Buttermilk Ranch Dressing:
- Whisk together all ingredients in a measuring cup.
- Season with salt and pepper to taste.
- Chill until ready to serve.
Note: These pork chops are delicious hot, at room temperature, or even chilled.