I don't think you can get more Southern than pork chops. Nor can you get more comforting. Well, unless you made a big pot o' soup, which is pretty darn comforting if you ask me. But it's clearly too warm outside for soup. And while I love lighter dishes in the warmer months, something about Summer weather just screams for good Southern food. Must be memories of visiting grandparents or something. But I do love a good pork chop, and if you're looking for a homey weeknight meal, this would pair well with any of your favorite garden-fresh veggies as sides! Enjoy!
6 4-ounce bone-in pork chops
salt and freshly ground black pepper
1/2 cup flour
2 large eggs, lightly beaten
1/4 cup well-shaken buttermilk
1 1/2 cups Panko bread crumbs
1/2 cup finely grated Parmesan cheese
2 tablespoons fresh thyme
2 tablespoons olive oil
Season pork chops with salt and pepper.
Place the flour on a plate and season with salt and pepper to taste. Combine the eggs and buttermilk in a shallow dish. Combine the Panko, cheese, and thyme in a third shallow bowl and mix well. Dust each chop with the seasoned flour on both sides. Then dip the chops in the buttermilk mixture to moisten, and finally press into the breadcrumb mixture to coat evenly on both sides.
Heat the oil in a large skillet over medium-high heat until sizzling hot. Add the pork chops, cooking in batches and adding more oil if needed, and saute about 3 minutes per side, until golden brown and crispy. Transfer to a platter and serve immediately.
Recipe adapted from Southern Kitchen, by Sara Foster.