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Photo: © Quentin Bacon Photo by: Photo: © Quentin Bacon

Juicy Buttermilk Pork Chops

"Berkshire pigs have the most wonderful flavor of all the pork I've ever tried," says Maria Hines of Tilth in Seattle. She buys her excellent, pasture-raised Berkshire pork from Skagit River Ranch in Sedro Woolley, Washington. $9.50 per lb; 360-856-0722.

Food & Wine JULY 2009

  • Yield: 4

Ingredients

  • 4 1-inch-thick bone-in pork rib chops (about 12 ounces each)
  • 1 quart buttermilk
  • Salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil

Preparation

In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight.

Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper. In a very large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned on the bottom, about 4 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes, until an instant-read thermometer inserted in the center of the chops registers 135°. Let the chops rest for 5 minutes, then serve.

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Juicy Buttermilk Pork Chops Recipe

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