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Buttermilk Pork Chops

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Serves 4 |

A simple pork chop recipe with big flavor.

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Ingredients:

4 bone-in pork chops

1 quart buttermilk

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

Directions:

Place the pork chops in a large bowl then add buttermilk; refrigerate 6 hours or up to overnight.
Preheat oven to 425° F.
Drain chops then pat dry with paper towels; season chops with salt and black pepper.
Add olive oil to a large ovenproof skillet then heat until shimmering. Add chops to skillet. Cook chops over high heat for about 4 minutes until browned on the bottom. Turn chops over then transfer the skillet to the oven.
Roast chops for 8-10 minutes. Allow chops to rest for 5 minutes before serving.

Cooking Method:	Roast, Stovetop
Main Ingredient:	Pork Chop
Course:	Dinner

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Buttermilk Pork Chops

Serves 4

Ingredients:

4 bone-in pork chops

1 quart buttermilk

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

Directions:

Place the pork chops in a large bowl then add buttermilk; refrigerate 6 hours or up to overnight.
Preheat oven to 425° F.
Drain chops then pat dry with paper towels; season chops with salt and black pepper.
Add olive oil to a large ovenproof skillet then heat until shimmering. Add chops to skillet. Cook chops over high heat for about 4 minutes until browned on the bottom. Turn chops over then transfer the skillet to the oven.
Roast chops for 8-10 minutes. Allow chops to rest for 5 minutes before serving.

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