What you’ll need:
- 6 boneless pork chops, about 1″ thick
- 3 cups buttermilk
- 3 tsp. cayenne pepper
- 2 adobo seasoning packets ( I use Goya)
- 3/4 cup all-purpose flour
- 1 1/2 cups panko bread crumbs
- 1/3 cup shredded parmesan-reggiano
- 1/4 cup chopped fresh parsley
- 1 tbsp. kosher salt
- 1 tsp. course ground black pepper
- 1 cup canola oil
- 1/4 cup water
- 1 egg
What you’ll do:
- Combine cayenne, adobo and buttermilk.
- Arrange chops in a single layer and pierce with a fork all over. Then pour buttermilk mixture over and refrigerate for at least 4 hours (up to 24).
- In a skillet (I used a cast iron), heat your oil to medium. And preheat oven to 350 degrees.
- Set up your breading station. You’ll need 3 bowls. In the first, place the salt, pepper and flour and combine. In the second, beat the egg and stir in the water. In the last bowl, combine the panko, parmesan-reggiano, and parsley.
- Remove a pork chop from the buttermilk marinade and remove excess.
- Move through breading station – coat with flour, coat with egg wash, and last coat with the panko mixture. Place carefully in the oil and allow to brown for 2-3 minutes on each side.
- Once both sides are browned, place on cookie sheet and repeat for each pork chop.
- Bake at 350 degrees for 15 minutes.
- Remove and allow to rest for 10 minutes.