Recipes Juicy Buttermilk Pork Chops Be the first to rate & review! "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.Plus: 20 Lessons from Chefs By Maria Hines Maria Hines Why Because she's obsessed with finding the best fish, meat and produce, and smart in how she uses them in her extraordinary Pacific Northwestern menu: She finds three ways to serve tomatoes with her luscious cod. Born Bowling Green, OH; 1972. Education Culinary program at Mesa College, San Diego, CA. Experience George's at the Cove in La Jolla, CA; L'Essentiel in Chambéry, France; Eleven Madison Park in New York City. Why she became a chef "I remember peeling carrots at my first restaurant job, and thinking, 'I can't believe someone would pay me to peel carrots. It's so fun.'" Pet peeve Cooks who slouch. "I know it's tedious to deleaf a case of parsley, but when you're in the kitchen, you need to look like you're working, not hanging out." Favorite farmer "I love Linda Neunzig, who owns Ninety Farms [in Arlington, WA]. I told her I wanted squash the size of her little daughter's hand. And it comes in that way each day." Favorite childhood dish Her mom's macaroni and cheese. "It's what we had for lunch when she let me play hooky from school." Pre-marathon training diet "I did a recipe for Runner's World on the best training dish with tuna, pasta and tomatoes. But what I really ate before the Seattle Marathon was beer, bourbon and doughnuts." Won Best New Chef at: Earth & Ocean; Seattle Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 20 mins Yield: 4 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 In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 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. Rate it Print