Breaded, Pan-Seared & Baked Iowa, Bone-In Pork Chops

Breaded, Pan-Seared & Baked Iowa, Bone-In Pork Chops Recipe

Ingredients (Serves 2)

2 thick cut, bone-in pork chops
1 c. buttermilk
1/2 c. Italian bread crumbs
1 Tbs. corn starch
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. coarse ground pepper
4 Tbs. butter
1 Tbs. olive oil
2 cloves fresh garlic
1 sprig fresh rosemary
2 sprigs fresh thyme

Directions

Step 1: Mix bread crumbs, corn starch, onion & garlic powder, salt and pepper in a shallow bowl. Pour buttermilk into a separate shallow bowl.

Step 2: Pat pork chops dry with paper towels and preheat oven to 350 degrees.

Step 3: In a sauté pan heat the butter, olive oil, garlic, rosemary and thyme over medium-high heat, stirring to incorporate the herb flavor into the oil and butter.

4: Dredge the chops in the buttermilk and then the bread crumb mixture and place in the pan. Allow each side to brown and create a “crust”. To get the sides browned, tilt the pan to get the oil and butter up the sides of the chops. *Laurie’s cooking tip: Do not disturb the chops too much. Allow the crust to form and adhere to the meat before flipping, otherwise, the crust may fall off.

Step 5: Once browned, place the chops on a well-oiled baking rack over a sided sheet pan (to catch drippings) and bake for 25-35 minutes until the internal temperature of the chops reach 145 degrees.

Step 6: Garnish with chives or green onions and serve.