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Buttermilk Pork Chops

Pork Chops

Found this goodie in the July 2009 issue of Food and Wine Magazine.

Pork can be very frustrating to cook. As with most other meats, if underdone, one risks becoming ill. If overdone, pork becomes a dry, chewy, piece of meat. By using buttermilk as a soaking mechanism in this recipe, it is easy to maintain a juicy flavor. 

This serves four.

**Allow 4 hours for soaking.**

Ingredients:

4 1-inch thick pork rib chops

1 quart buttermilk

Olive oil

Salt and Pepper to taste

Recipe:

In a deep dish, cover pork chops with buttermilk and soak, refrigerated and covered, for 4 hours. Pork Chops

Pork ChopsPork Chops

Remove from refrigerator. Preheat oven to 425 degrees.

Drain the chops. Pat dry, and season with salt and pepper.

In an ovenproof skillet, cook chops in 2 tablespoons olive oil over high (sizzlin’)¬†heat intil browned on the bottom. Turn and transfer skillet to oven. Roast for 10-15 minutes, until it reaches 135 degrees internally. Remove and let cool for 5 minutes.

Enjoy!

Pork Chops

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