It's name was originally Low-Fat, Oven-Baked Pork Chops, but that's way too boring, so we came up with a new name for it...Baked Buttermilk Pork Chops. That'll do for now. My creative juices aren't flowing tonight.
So, taking a page from Pioneer Woman Cooks, here are the ingredients you need:
Pork chops, buttermilk, bread crumbs, basil, paprika, lemon pepper and garlic salt.
Here's a close-up of the pork chops I bought at our local Tom Thumb.
and all the other pork chops. Then the bowl goes into the refrigerator for an hour while the pork chops soak in the buttermilk.
After the hour was up, I talked my 11 year old, Donny, into helping me. He poured the bread crumbs, basil, lemon pepper, paprika and garlic salt into a bigger dish. (He was on crutches for a sprained ankle at the time.)
And here they all are, ready to go into the oven, where they cook at425 degrees for 20-25 minutes.
While they cook in the oven, I cut up a ripe Cantaloupe into a bowl...
Here's the actual recipe (I doubled everything):
4 pork chops - trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp. dried basil
2 tsp. paprika
1 tsp. lemon pepper
-Combine bread crumbs and remaining spices; spread mixture onto wax paper.
-Coat each pork chop in dry mixture.
-Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 minutes, or until chops are no longer pink inside.