I went back and forth on this recipe, and I couldn’t decide whether to stuff the pork chops or just add toppings. In the end, I decided to add toppings, and I am very happy with my decision. I also completely made up this recipe, so there was a good chance it was going to crash and burn. Somehow it turned out.
Here is the recipe:
- Four boneless pork loin chops – cut off the fat and pound them until they are about 1/2 inch or less thick
- 1 cup buttermilk
- 2 tablespoons black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 tablespoon paprika
- 2 cups panko bread crumbs
- 1/2 pound thick cut bacon, cooked
- apple slices
- Place pork chops in container with lid
- Mix together buttermilk, pepper, onion powder, garlic powder, paprika. Pour mixture over the pork chops.
- Allow pork chops to sit in the fridge for 4-6 hours.
- Preheat oven to 375 degrees.
- Place oven safe wire rack on tinfoil lined cookie sheet.
- Drain off excess buttermilk and coat pork chops in bread crumbs.
- Bake in oven 25 minutes
- Top pork chops with bacon, apples, and brie, and bake 5-10 minutes
To stay true to Indy, I made these as a sandwich, and, of course, I made my own bread. I followed this recipe. And the bread was delicious, but not as delicious as the honey oat bread I decided to make. More about that one later.
I think I would make this again (even if the Packers were not playing Indy), but I think I would not serve it as a sandwich. And I think I would top the pork chops with apple sauce instead of apple slices (apple sauce and breaded pork chops are a favorite with my family, not sure if anyone else eats this). Ryan concurs. I am sure he would up the bacon next time around as well.