Place the pork chops in a large bowl then add buttermilk; refrigerate 6 hours or up to overnight.
Preheat oven to 425° F.
Drain chops then pat dry with paper towels; season chops with salt and black pepper.
Add olive oil to a large ovenproof skillet then heat until shimmering. Add chops to skillet. Cook chops over high heat for about 4 minutes until browned on the bottom. Turn chops over then transfer the skillet to the oven.
Roast chops for 8-10 minutes. Allow chops to rest for 5 minutes before serving.
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Delicious meals for the cold weather. They're hearty enough to keep you going, and will satisfy even the hungriest appetite. Whether you're craving beef, pork or chicken, we have you covered. Try a few of these recipes and add them to your collection. Making a wholesome filling meal doesn't have to be hard. View Recipes >
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Buttermilk Pork Chops
Serves 4
Ingredients:
4 bone-in pork chops
1 quart buttermilk
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
Directions:
Place the pork chops in a large bowl then add buttermilk; refrigerate 6 hours or up to overnight.
Preheat oven to 425° F.
Drain chops then pat dry with paper towels; season chops with salt and black pepper.
Add olive oil to a large ovenproof skillet then heat until shimmering. Add chops to skillet. Cook chops over high heat for about 4 minutes until browned on the bottom. Turn chops over then transfer the skillet to the oven.
Roast chops for 8-10 minutes. Allow chops to rest for 5 minutes before serving.
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