Parmesan Covered Pork Chops
Recipe Type: Main Entree
  • 4 Boneless Center Cut Thin Sliced Pork Chops
  • 2 Cups Buttermilk
  • 2 Cups World Classics Trading Company Panko Bread Crumbs
  • ½ Cup Flour
  • Salt and Pepper, To Season
  • ⅔ Cup Grated Parmesan Cheese, Plus ¼ Cup, Divided
  • 3 Tablespoons Trucchi's Extra Virgin Olive Oil
  • ¾ Cup Vegetable Stock
  1. Lay the Pork Chops in a baking dish and pour Buttermilk over the top. Let them soak in the Buttermilk for atleast 2 hours in the fridge (or let them soak over night).
  2. Minutes before you plan to make the Pork Chops, remove them from the fridge. Preheat your oven to 325°F.
  3. Mix Panko Bread Crumbs, Flour, Salt, Pepper and Parmesan Cheese together in a bowl. Grab a skillet (oven safe) and place over Medium High heat with Olive Oil. Take a Pork Chop and let the excess Buttermilk run off. Dredge into the Bread Crumb mixture, coating completely. Bring chop to Skillet and repeat with the remaining chops. Cook each side of the Pork Chops for about 3 minutes until browned. After both sides are browned, remove from heat. Add the Vegetable Stock to the Skillet. Add the ¼ Cup of Grated Parmesan Cheese and sprinkle over the chops. Cover.
  4. Bake in the oven for 20 minutes.
Recipe by Our Secret Recipe at