I usually rely on my buttermilk marinade for baking pork and chicken pieces, but I had a large container of Greek yogurt in the fridge that was just sitting there, taking up space, and I thought, “why not?”
The end result for my bone-in pork chops was really very good, but I’d also listened to some on-line chatter and only let the chops sit in the marinade for an hour and a half; and they really would’ve been more better if I’d prepped the day before and stashed ’em in the fridge for a good, long soak.
•2-1/2 tbsp plain, Greek yogurt
•1 small lemon, juiced (about 1/4 cup)
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/4 tsp Aleppo pepper
•1/4 tsp black pepper
•1/4 tsp seasoned salt
•2 bone-in pork chops
•1 egg, lightly beaten
•1 tbsp milk
Whisk the marinade together, then pour over the chops in a gallon-sized zipper bag.
Toss to coat all of the chops with the marinade, then arrange the bag with the chops in a single layer on a rimmed (to catch any possible dripping) plate and stash in the fridge for at least 90 minutes (overnight is, as always, more better), flipping the chops and squishing the marinade around every 30 minutes or so (or, when you think to, if going with the overnight option).
Heat oven to 400º, place a rack in a foil lined baking pan and apply cooking spray to the rack.
Add the flour to one bowl, whisk the egg and milk together and add to the second, then add the panko crumbs to the third.
Remove the chops from the marinade and coat in the flour, then dip into the egg and milk mixture, and finally coat in the panko crumbs before arranging on the rack in the baking pan.
Remove from the oven, cover lightly with foil, and allow to rest for five minutes before serving.
We kept our dinner simple, with just a salad on the side with a bit of buttermilk dressing from a Spice House mix.