This recipe fits nicely into a weekday/workday routine. It requires five minutes in the morning whipping up a buttermilk marinade for the chops and 10 minutes to cook in the evening.

The chops are crosscut slices of pork loin, also known as boneless pork chops. I recommend the really thin ones, no more than a half-inch thick, which helps the marinade work its deep magic. This cut of meat is very lean. That’s good because the chops are low in saturated fat; that’s bad because the lack of fat translates into a lack of moisture and a lack of flavor. But not to worry — this recipe’s buttermilk marinade picks up the slack.

I was inspired by our friends below the Mason-­Dixon line, who like to soak chicken in buttermilk before frying it. I added salt, which helps protein retain liquid while deeply flavoring it. Finally, I threw in smashed garlic cloves and some chipotle hot sauce, which provides a tiny bit of heat along with some lip-smacking smokiness. (If your family is anti-spicy, leave it out.)

The chops are coated in a mixture of panko breadcrumbs, which provide crunch, and seasoned breadcrumbs, which glue all the breadcrumbs together. Top with some chopped parsley and serve with a wedge of lemon.

It’s important to cook the chops until they’re just pink; otherwise, they’ll be tough.

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• 1-1/2 cups buttermilk
• 2 tablespoons chipotle hot sauce (optional)
• 3/4 teaspoon kosher salt
• 2 garlic cloves, smashed well
• 1-1/2 pounds thin (about 1/2-inch thick) boneless pork chops
• 3/4 cup panko (Japanese breadcrumbs)
• 3/4 cup seasoned dry bread crumbs
• 5 tablespoons olive or vegetable oil
• 1/3 cup finely chopped parsley
• 4-6 lemon wedges

In a pie plate or resealable plastic bag, combine buttermilk, hot sauce, salt and garlic, whisking mixture in the bowl or shaking it in the bag until salt is dissolved. Add chops, making sure they are submerged in the liquid, and marinate in the refrigerator at least 2 hours and up to 8.

On a sheet of parchment combine panko and dry breadcrumbs. Lift one chop out of the marinade, letting the excess drip off; coat chop well with breadcrumbs. Repeat with rest of chops.

In a large nonstick skillet, heat 1-1/2 tablespoons of oil over high heat until hot. Reduce heat to medium and add half the chops. Cook 1-1/2 minutes, add another tablespoon of oil and turn chops over, cooking on second side another 1-1/2 minutes or until barely pink inside. Transfer chops to a plate; cover with foil to keep warm. Repeat with remaining oil and chops.

Top each portion with chopped parsley; serve with wedges of lemon. Serves 4 to 6.

Approximate nutritional information, per serving: 353 calories, 21 g total fat, 4 g saturated fat, 92 mg cholesterol, 718 mg sodium, 9 g carbohydrate, no fiber, 2 g sugar, 30 g protein