Seriously, the best Buttermilk Fried Pork Chops Ever!

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:

1. Combine cayenne, adobo and buttermilk.
2. 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).
3. In a skillet (I used a cast iron), heat your oil to medium. And preheat oven to 350 degrees.
4. 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.
5. Remove a pork chop from the buttermilk marinade and remove excess.
6. 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.
7. Once both sides are browned, place on cookie sheet and repeat for each pork chop.
8. Bake at 350 degrees for 15 minutes.
9. Remove and allow to rest for 10 minutes.
10. Enjoy!