Buttermilk Pork Chops

After this recipe I've fallen in love with buttermilk brines.  The pork chops come out so juicy, with almost a slight cheesy flavor. 

The original link includes multiple methods for preparing the pork chops, but I've included my favorite below, pan frying.

Buttermilk Pork Chops

Ingredients

1.5 cups buttermilk
2 tablespoons packed brown sugar
4 tablespoons olive oil divided
4 cloves garlic smashed
2 bay leaves
2 teaspoons hot sauce or 1 tsp red pepper flakes + 1 tsp vinegar
4 bone-in center cut pork chops
2 tablespoons Kosher salt
ground pepper or black peppercorns

Directions

Make the buttermilk brine:

Whisk to combine buttermilk, brown sugar, salt, 2 tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow mixing bowl or Ziploc bag.

Add the pork chops to the brine, ensuring they are completely submerged. Seal the bag, or if using a bowl, cover the top with plastic wrap.

Refrigerate pork chops in buttermilk brine for at least 8 hours, and up to 24 hours.

After marinating, remove meat from the brine. Discard the brine, then rinse the pork chops well under running tap water. Use paper towels to pat the chops dry.

Rub or brush two tablespoons of olive oil over both sides of the chops, then season with salt and pepper to taste or all-purpose seasoning.

Let the meat sit at room temperature for 15 – 30 minutes.

Pan Frying

Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. 

Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.

Cook for 4-5 minutes per side (depending on thickness). Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º




Original link:

https://thefeatherednester.com/buttermilk-brined-pork-chops/