4 pork chops – trimmed of fat
1 cup low-fat buttermilk
1 cup fine dry breadcrumbs
2 tsp. dried basil
2 tsp. paprika
1 tsp. lemon pepper
1/2 tsp. garlic salt
Allow pork chops to soak in buttermilk, refrigerated, for at least 1 hour.
Combine bread crumbs and remaining spices; spread mixture onto wax paper.
Coat each pork chop in dry mixture.
Place pork chops on greased cookie sheet and bake in a 425 degree oven for 20-25 minutes, or until chops are no longer pink inside.