Delicious hot or even chilled
1. 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. 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.
2. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt; press in the garlic (about 1 teaspoon). Transfer to a large resealable plastic bag. Place the pounded chops in the bag with buttermilk mixture and marinate at room temperature, turning several times, for 30 minutes.
3. Spread out the bread crumbs in a pie plate lined with wax paper or parchment. 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, lifting the wax paper on both sides to move the chop around; shake off the excess crumbs.
4. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot; add half the chops. 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 parsley (about 1 tablespoon).
5. Divide the pork chops among 4 dinner plates, top each portion with come chopped parsley, and serve with a wedge of lemon.
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Serving Size: 1 Serving (459g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1163 | ||
Calories from Fat: 477 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 139.8mg | 43 % | |
Sodium 1246.4mg | 43 % | |
Potassium 1105.8mg | 29 % | |
Total Carbohydrate 107.1g | 32 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 99.5g | ||
Protein 62.4g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1163
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