First I brined the pork chops for three hours- this really makes them stay nice and tender and flavorful.
4 thin cut bone in porkchops (I bought Berkshire breed- so tender!)
3 cups buttermilk
1 tbs sea salt
1 tbs garlic powder
2 tsp onion powder
2 tsp paprika
2 tsp fresh cracked pepper
1 tsp sugar
Throw it all in a ziploc bag and place in the fridge for 3-4 hours.
Then, remove the chops from the fridge and let them sit for 30 minutes to warm them up a bit to avoid the crust over cooking and the meat under cooking.
Set up a dredging station- 1 bowl with two beaten eggs and a dash of buttermilk and another bowl with the panko crumbs.
Dip each pork chop first in eggs, then in panko and then place them on an oiled cooling rack set over a cookie sheet with foil. Spray the chops well with cooking spray.
Place them in an oven preheated to 415 degrees for about 30 minutes until golden brown and the pork is 165 degrees. We broiled them for about a minute to really crunch them up before letting them rest for 5 minutes before serving.
*** My trainer suggested a healthier version than starchy potatoes- Steam 2 cups of cauliflower for 20 minutes and make them just like the mashed potatoes. Genius!! Thanks James :-)