[…] when the kids start heading back to school, it’s time to switch gears; dinner usually needs to be planned and punctual.
The chops in question are crosscut slices of pork loin, also known as boneless pork chops.
[…] I threw in smashed garlic cloves and some chipotle hot sauce.
The chops are coated in a mixture of panko bread crumbs, which provide crunch, and seasoned bread crumbs, which glue all the bread crumbs together.
In a pie plate or resealable plastic bag, combine the buttermilk, hot sauce, salt and garlic, whisking the mixture in the bowl or shaking the mixture in the bag until the salt is dissolved.
Working with one chop at a time, lift it out of the marinade letting the excess marinade drip off; coat the chop well with the bread crumbs.
In a large nonstick skillet, heat 1½ tablespoons of the oil over high heat until it is hot.