Juicy Buttermilk Pork Chops
Recipe from
Food & Wine
"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.
Ingredients
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41-inch-thick bone-in pork rib chops (about 12 ounces each)see savings
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1 quartbuttermilksee savings
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Salt and freshly ground peppersee savings
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2 tablespoonsextra-virgin olive oilsee savings
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Directions
1.
In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight.
2.
Preheat the oven to 425 degrees. 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 degrees. Let the chops rest for 5 minutes, then serve.
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