In a pie plate or re-sealable plastic bag, combine the buttermilk, hot sauce, salt and garlic, whisking the mixture in the bowl or shaking the mixture in the bag until the salt is dissolved. Add the chops, making sure they are submerged in the liquid, and marinate them, covered or sealed, in the refrigerator for at least 2 hours and up to 8 hours.
In a plate or on a sheet of parchment combine the panko and the dry bread crumbs. Working with one chop at a time, lift it out of the marinade letting the excess marinade drip off; coat the chop well with the bread crumbs.
In a large non-stick skillet, heat 1½ tablespoons of the oil over high heat until it is hot. Reduce the heat to medium and add half the chops. Cook for 2-3 minutes, add another tablespoon of the oil and turn the chops over, cooking them on the second side for another 2-3 minutes or until they are barely pink inside. Transfer the chops to a plate; cover with foil to keep them warm. Repeat the procedure with the remaining oil and chops.
Top each portion with some chopped parsley; serve with a wedge of lemon.