Best Buttermilk Marinated Pork Chops Recipes

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BUTTERMILK PARMESAN PORK CHOPS



Buttermilk Parmesan Pork Chops image

Buttermilk Parmesan Pork Chops cook up wonderfully crispy with lots of Parmesan flavor.

Provided by Christin Mahrlig

Categories     Main Dish

Time 35m

Number Of Ingredients 12

6 boneless center cut pork chops
1 1/2 cups buttermilk
2 cups Panko crumbs
1/3 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoons paprika
3 tablespoons olive oil
2/3 cup chicken broth
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Combine pork chops and buttermilk in a large ziptop bag. Refrigerate for at least 2 hours and up to 24 hours.
  • Preheat oven to 325 degrees.
  • Combine Panko crumbs, flour, 1/2 cup Parmesan cheese, garlic powder, salt, pepper, and paprika.
  • Remove pork chops from bag. Lightly season with salt and pepper.
  • Press both sides of pork chops into Panko crumb mixture.
  • Place oil in large oven-proof skillet and heat over medium-high heat. Add pork chops and cook until golden brown on both sides, about 2 to 3 minutes per side.
  • Pour the chicken broth around the pork chops and sprinkle 2 tablespoons of Parmesan cheese on top of the pork chops.
  • Bake for 20 minutes.

BUTTERMILK BRINED PORK CHOPS



Buttermilk Brined Pork Chops image

This simple, easy brine recipe uses buttermilk for the most tender, juicy pork chops. Buttermilk helps tenderize the pork, keep the pork chops moist, and gives them a zesty, flavorful taste.

Provided by Renae

Categories     Main Course     Dinner

Time 25m

Number Of Ingredients 9

1.5 cups buttermilk
2 Tbsp brown sugar, packed
4 Tbsp olive oil, divided
4 cloves garlic, smashed
2 dried bay leaves
2 tsp hot sauce ( (or 1 tsp red pepper flakes + 1 tsp vinegar))
4 bone in, center cut pork chops
Kosher salt (or all purpose seasoning)
ground pepper ((or peppercorns))

Steps:

  • Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
  • Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
  • Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
  • Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
  • Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
  • Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
  • Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
  • Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
  • Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
  • Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
  • Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.

Nutrition Facts : Calories 415 kcal, Carbohydrate 11 g, Protein 32 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 237 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 pork chop

GRANNY'S BUTTERMILK FRIED PORK CHOPS



Granny's Buttermilk Fried Pork Chops image

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

Provided by BETHANY T.

Categories     Pork

Time 1h

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops (standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper

Steps:

  • Sprinkle both sides of pork chops lightly with seasoning salt. I like Garlic & Pepper Seasoning salt, but Lawry's is good, so is Old Bay.
  • Place chops into a ziplock bag and pour in the buttermilk. Squeeze air out of the bag before you close it, and mush it around a little to make sure that all chops are coated with the buttermilk. LeT stand in the fridge for several hours.
  • In a pie plate, mix together flour, 1/8 tsp black pepper, and 1/2 tsp seasoning salt. more or less to your taste.
  • Heat oil in a large heavy frying pan to medium high heat. Oil should reach slightly less than 1/2 inch deep in the pan.
  • Dip buttermilk coated chops in flour mixture making sure that it is completely coated. Repeat with all chops.
  • When oil is hot, add chops and let cook uncovered for about 2 minutes. Turn down heat to medium low and let cook uncovered until bottoms are browned and red juices start to accumulate over the bones.
  • Turn over with tongs, cover pan with a lid, then turn down heat slightly and let cook until browned on the bottoms.
  • Transfer to a sheet of crinkled foil. Wrap foil loosely around chops and let rest for about 5 minutes.

Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1

MOIST BUTTERMILK PORK CHOPS-CONNIE'S



Moist Buttermilk Pork Chops-Connie's image

Came up with this recipe while messin' around in the kitchen..sometimes those are the best ones. The recipe can be easily doubled. These pork chops are moist and delicious. Don't let the preparation time scare you. It marinates in the refrigerator for 4 fours. Enjoy!

Provided by Connie Ottman

Categories     Pork

Time 4h55m

Number Of Ingredients 6

2 pork loin, bone in pork chops
1/2 qt buttermilk
1 c panko or homemade breadcrumbs (i use rye)
pepper to taste
2 Tbsp crisco spray oil
2 Tbsp butter

Steps:

  • 1. Place pork chops in a glass baking dish.
  • 2. Cover with buttermilk.
  • 3. Refrigerate at least 4 hours, covered.
  • 4. Place panko or bread crumbs in a separate dish.
  • 5. Remove pork chops from buttermilk and let drip a couple of seconds.
  • 6. Place pork chops directly into panko or bread crumbs.
  • 7. Thoroughly cover each pork chop with crumbs and pat in.
  • 8. Pepper to taste.
  • 9. Heat oil and butter in iron skillet.
  • 10. Brown lightly on each side.
  • 11. Place pork chops into baking dish that has been sprayed with oil.
  • 12. Bake at 350 degrees for 40 minutes. Check at about 30 minutes due to the difference in thicknesses of chops. Important not to over cook.
  • 13. Let pork chops rest 10-15 minutes before cutting.
  • 14. Enjoy!

BUTTERMILK MARINATED PORK CHOPS RECIPE - (4.4/5)



Buttermilk Marinated Pork Chops Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 9

4 6-ounce center-cut bone-in pork chops (about 1/2 inch thick)
3 cups buttermilk
1 tablespoon cayenne
1 tablespoon cumin
1 tablespoon paprika
Juice of one lemon
2 tablespoons salt, plus more for seasoning
1/2 tablespoon pepper, plus more for seasoning
Olive oil for brushing

Steps:

  • Place pork chops in a plastic bag. Pour the rest of the ingredients into a bowl and mix well. Pour the marinade on the pork chops and marinate overnight in the fridge, turning occasionally. When ready to cook, remove pork chops from marinade and pat dry. Brush a little oil on each side and season with salt and pepper. Grill each pork chop for about 3 minutes each side, turning once.

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