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.
It doesn't get much better than sitting down with a big bowl of homemade soup as the temperatures drop outside. View Recipes >
What to eat before the Big Meal?
Here are a few recipe ideas to have before your Thanksgiving Day meal. Why not start off the day with something a little sweeter? Maybe a dish with apples? The perfect fall fruit, crisp, juicy and delicious. Or maybe you're in the mood for a hearty brunch, something with a little of everything. 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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