These are some perfectly moist breaded pork chops. The Panko crumbs and mustard mixture are a real winning combo. Once baked, ...

These pork chops were juicy but pretty messy to cook ... and that butter basting at the end keeps the the meat super juicy.

1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper.