Juicy Buttermilk Pork Chops

"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.

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  • Total Time:
  • Servings: 4
  • Time(Other): Plus 4 hr soaking

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  • 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

How to make this recipe

  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.

Serve With

Grits and braised collard greens.

Contributed By Photo © Quentin Bacon Published July 2009

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