Place the pork chops in a zip top bag or another shallow, spill proof container and cover with the buttermilk. Allow the pork to marinate in the refrigerator for two hours or over night.
Prepare the breading by combining the bread crumbs, salt, garlic powder, parsley, dill, and cracked pepper in a bowl. For each chop, allow the excess buttermilk to drain off and then dip it in the seasoned bread crumbs until all surfaces are well coated.
To fry the pork chops, heat 2 tablespoons of oil in a medium skillet over medium-high heat. When the oil is nice and hot, add two chops to the skillet and fry for 2-3 minutes on each side or until golden brown. Add the second 2 tablespoons of oil and cook the second two chops in the same manner. Transfer the fried chops to a baking sheet and bake in a preheated 375 degree oven for 30 minutes or until the center of the pork chops are no longer pink. OR...
To bake the pork chops, place a wire cooling rack over a baking sheet to keep the chops lifted off of the baking sheet. This will allow heat and air to reach the bottom of the chop and reduce sogginess. Bake the chops for 45 minutes to one hour or until the center is no longer pink. If the breading is not golden brown by the time the inside of the chops are cooked, place the chops under the oven broiler for a few minutes on each side (adjust the rack so that the chops are about 4-6 inches from the heat).