Juicy Buttermilk Pork Chops |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 |
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°. 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.
|
|