Buttermilk Oven-Fried Pork Chops

No two words express southern cooking like "fried" or "butter- milk." Now you can enjoy the indulgence of this delicious pork dish without the heavy caloric load of its pan-fried version. This is the first of two autumn recipes featured in the fall issue of Shelbyco Magazine (out next week!)

Ingredients:

2 cups non-fat buttermilk 

4, 6-oz boneless, skinless porkchops 

2 cups dried bread crumbs 

1 1-oz packet mushroom onion soup mix 

1/2 cup Dijon mustard 

1 cup flour + 1 tsp salt mixture

• Preheat oven to 425 degrees.

• Coat a non-stick baking sheet with cooking spray.

• Pour buttermilk in a deep baking dish. Submerge chops in buttermilk for at least five minutes.

• Create a "dipping station" with three separate plates.

Plate 1: Flour + salt mixture 


Plate 2: Dijon mustard 

Plate 3: Bread crumbs + soup mix

• Transfer each chop from Plate 1 to Plate 2 to Plate 3, dipping chop on both sides in each mixture.

• Place chops flat on baking sheet. 

• Bake 15 minutes, flipping each chop over halfway through baking time.

• Let chops rest before serving.

Recipe created and tested in the On.a.Whim kitchen.