Trim the fat from the pork chops, if necessary.
In a large bowl, cover the pork chops with the buttermilk and refrigerate for at least 2 hours or overnight. Remove pork chops from fridge 30 minutes before you plan to make them.
Preheat oven to 425°F. Line a large baking sheet with non-stick aluminum foil, or spray a large nonstick baking sheet lightly with oil.
Combine almond flour/meal, tapioca, salt, garlic, Italian seasoning, and parmesan, if using, in a large shallow bowl.
Grab a pork chop from the buttermilk, letting any excess milk runoff. Coat with crumb mixture, coating completely. Place on the prepared baking sheet.
Lightly spray a little more oil on top of the pork chops.
Bake, uncovered, for 20 to 25 minutes, or until pork is done (145º F)