Best Buttermilk Pork Chops With Corn Relish Recipes

BUTTERMILK BRINED PORK CHOPS

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.

PORK CHOPS WITH CORN-BACON SLAW

Steps:

• Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.
• Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
• Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

BUTTERMILK-BRINED PORK CHOPS

Steps:

• For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley.
• For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator.
• Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs.
• Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs.
• Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt.
• Serve the chops with the slaw and mustard.

GRANNY'S BUTTERMILK FRIED PORK CHOPS

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.

MAPLE-GLAZED PORK CHOPS WITH ROASTED CORN RELISH

Steps:

• For corn relish.
• Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
• Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
• Crumble the bacon on top and add the balsamic vinegar. Mix together.
• Salt and pepper to taste. Add more balsamic if you like the tang!
• For pork chops.
• Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan. Simmer for about 5 minutes or until the mixture coats the back of a spoon. Add freshly ground pepper to taste.
• Preheat and oil grill. Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze. It should only take about 3 to 4 minutes per side to heat through.

MOIST BUTTERMILK PORK CHOPS-CONNIE'S

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!