1 1/2 cups buttermilk
2 cups Panko crumbs
1/3 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoons paprika
3 tablespoons olive oil
2/3 cup chicken broth
2 tablespoons freshly grated Parmesan cheese
Combine pork chops and buttermilk in a large ziptop bag. Refrigerate for at least 2 hours and up to 24 hours. Preheat oven to 325 degrees. Combine Panko crumbs, flour, 1/2 cup Parmesan cheese, garlic powder, salt, pepper, and paprika. Remove pork chops from bag. Lightly season with salt and pepper. Press both sides of pork chops into Panko crumb mixture. Place oil in large oven-proof skillet and heat over medium-high heat. Add pork chops and cook until golden brown on both sides, about 2 to 3 minutes per side. Pour the chicken broth around the pork chops and sprinkle 2 tablespoons of Parmesan cheese on top of the pork chops. Bake for 20 minutes.