Juicy Buttermilk Pork Chops

By carvalhohm

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

Details

Adapted from recipe.com

Preparation

Step 1

1. In large bowl, cover pork chops with buttermilk and refrigerate for 4 hours or overnight.

2. Preheat oven to 425 degrees. Drain chops, pat them dry and season with salt and pepper. In very large ovenproof skillet, heat olive oil until shimmering. Add pork chops and cook over high heat until browned on the bottom, about 4 minutes. Turn chops, transfer skillet to oven and roast for 10 minutes, until an instant-read thermometer inserted in center of chops registers 135 degrees. Let chops rest for 5 minutes, then serve.