Juicy and delicate pork chops dipped in buttermilk, then breaded and fried in a pan.
- 4 thin boneless pork chops
- 1/2 cup buttermilk
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried dill
- fresh pepper
- oil or lard for frying
Place the pork chops in a bag or deep bowl, in a spill-proof container, and cover with buttermilk. Let the pork marinate in the fridge for two hours or overnight.
Prepare the coating. Combine breadcrumbs, salt, garlic, parsley, dill and ground pepper in a bowl.
Pull out the cutlets and let the excess buttermilk run down. Then dip it in a seasoned breadcrumbs until the entire surface is well covered.
To fry pork chops, heat the fat in a medium frying pan over medium heat. When it’s hot, put two cutlets and fry until golden brown on both sides. You can bake in a preheated oven if you need it.