Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.02 Kcal (1679 kJ) | ||
| Calories from fat | 224.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.96g | 38% | |
|---|---|---|---|
| Cholesterol | 102.64mg | 34% | |
| Sodium | 328.83mg | 14% | |
| Potassium | 645.49mg | 14% | |
| Total Carbs | 12.25g | 4% | |
| Sugars | 12.25g | 49% | |
| Protein | 31.16g | 62% | |
| Iron | 0.9mg | 5% | |
| Calcium | 333.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 118.84 Kcal (498 kJ) | ||
| Calories from fat | 66.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 38% | |
|---|---|---|---|
| Cholesterol | 30.42mg | 34% | |
| Sodium | 97.45mg | 14% | |
| Potassium | 191.29mg | 14% | |
| Total Carbs | 3.63g | 4% | |
| Sugars | 3.63g | 49% | |
| Protein | 9.24g | 62% | |
| Iron | 0.3mg | 5% | |
| Calcium | 98.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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