
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! đ
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 sautĂ©ed apples and cabbage with butternut squash or sweet potato purĂ©e.
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. Â (Alternatively, sprinkle a small amount of water into a large resealable plastic bag. Â 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.)
To Serve:
- 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.
Like this:
Like Loading...