Next Door Neighbor's Pork Chops

4 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
5.0/5 (1)
Growing up on the Mississippi Gulf Coast (about 60 miles from New Orleans), we lived next door to the Breaux family. Mrs. Breaux made this dish with pork chops, buttermilk, and parmesan quite often. Several years later I visited with Mrs. Breaux and sweet-talked her into giving me her recipe. It’s easy to make and always a hit.

Ingredients

4 servings
  • 6 pork chops (with or without the bone)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup buttermilk
  • 2 tbsp Dijon Mustard
  • 1 cup seasoned Italian bread crumbs
  • 1/4 cup butter or margarine divided
  • 1 1/2 tsp minced garlic
  • 3/4 cup heavy cream
  • 1/3 cup chicken broth
  • 1/2 cup grated parmesan cheese

Step-by-Step Instructions

  1. Place pork chops in a bowl and cover with buttermilk. Cover bowl and refrigerate for one hour.
  2. Preheat oven to 375°F. Mix the buttermilk and mustard well. Drench chops in the buttermilk mixture and dredge in breadcrumbs, coating both sides. Place on a rack in a broiler pan or cookie sheet. Bake at 375°F for 30 to 40 minutes until pork chops reach an internal temperature of 145°F and are golden brown.
  3. Take a 10 minute break and sample the nice white wine you’re going to serve with the meal. Mrs. Breaux always did (she said it was for quality control purposes).
  4. After ten minutes, melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic, and sauté 2 to 3 minutes until fragrant. Stir in cream, chicken broth, and cheese. Reduce heat to medium-low, and simmer 3 to 4 minutes, being careful not to bring to a boil. Whisk in remaining 3 tablespoons butter until melted. Pour over chops and serve. Serve with French-style green beans and pasta or mashed potatoes.

Common Problems and Solutions

Q: Why are my pork chops dry?

A: Make sure to marinate the pork chops in buttermilk for the full hour—this tenderizes the meat and keeps it moist. Also, don't overcook them; they're done at 145°F internal temperature. The buttermilk-mustard coating also helps seal in moisture during baking.

Q: Can I skip the refrigeration time?

A: The one-hour buttermilk soak is important for both flavor and tenderness. If you're really pressed for time, at least 30 minutes will help, but an hour makes a noticeable difference in how juicy the chops turn out.

Q: Why did my cream sauce curdle?

A: Keep the heat at medium-low once you add the cream and don't let it boil—boiling will cause the cream and cheese to separate. If it starts to break, remove from heat immediately and whisk vigorously to bring it back together.

Tips and Techniques

Use bone-in pork chops if possible—they stay juicier during baking and have more flavor. For the sauce, freshly grated parmesan melts much better than pre-grated and creates a smoother texture.

Ingredient Substitutions

  • buttermilk: regular milk mixed with 1 tbsp lemon juice or white vinegar
  • heavy cream: half-and-half
  • Dijon mustard: whole grain mustard or yellow mustard
  • Italian bread crumbs: panko bread crumbs seasoned with Italian herbs

Equipment Needed

  • Shallow bowl or dish for marinating
  • Broiler pan with rack or cookie sheet with cooling rack
  • Medium saucepan for sauce
  • Meat thermometer (recommended)
  • Whisk

Historical Context

The Breaux family name is a classic Cajun surname, and this recipe reflects the blending of French-influenced Cajun cooking techniques with Mississippi Gulf Coast traditions, showing how Louisiana foodways spread along the coast.