Wednesday, 2 May 2012

Buttermilk Ranch Pork Chops

Buttermilk Ranch Pork Chops

Four ½-inch-thick boneless pork chops
1 cup buttermilk
1 packet buttermilk ranch dressing mix
2 garlic cloves
2 ½ cups panko bread crumbs
6-8 tablespoons olive oil
Fresh-ground black pepper

Sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving ½-inch open.  Pound with a rolling pin or meat mallet until the chop is about ¼-inch thick; remove and set aside.  Repeat with the remaining chops.

Pour buttermilk into the resealable plastic bag.  Press garlic into buttermilk.  Place the pounded chops in the bag and marinate at room temperature, turning several times, for 30 minutes.

Put the bread crumbs, ranch dressing mix, and pepper in another large resealable plastic bag and shake to mix.   Remove the chops from the marinade one at a time, put the chop in the bag, and press crumbs onto chop until fully coated.  Remove chop from the bag and set aside; repeat with remaining chops.

Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot; add half the chops.  Sauté them, turning once for 3-4 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.

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