Best Moist Buttermilk Pork Chops Connies 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.

MOIST BAKED PORK CHOPS

Steps:

• Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours.
• Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine.
• Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes.
• Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

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.

PORK CHOPS WITH DIJON-BUTTERMILK SAUCE

Steps:

• Preheat oven to 400°F. Heat oil in a large cast-iron skillet over medium-high. Pat pork chops dry. Sprinkle both sides evenly with salt and pepper. Add pork to skillet. Cook, undisturbed, until bottoms are golden brown, 5 to 6 minutes (pork will not be cooked through). Transfer pork to a plate; set aside.
• Reduce heat under skillet to medium. Add butter to skillet; scrape up brown bits stuck to bottom of skillet using a wooden spoon. Add shallot, garlic, flour, and rosemary. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in stock and mustard. Bring to a simmer over medium. Simmer, undisturbed, until slightly reduced, about 3 minutes.
• Return pork, browned side up, and any juices to mixture in skillet. Transfer skillet to preheated oven; roast until a thermometer inserted into thickest portion of chops registers 145°F, 6 to 8 minutes. Remove skillet from oven. Transfer pork to serving plates.
• Return skillet to stovetop; bring mixture to a simmer over medium. Simmer, undisturbed, 2 minutes. Whisk in buttermilk; return to a simmer over medium. Simmer, whisking often, until buttermilk sauce is slightly thickened, 1 to 2 minutes. Serve pork alongside hot cooked egg noodles and buttermilk sauce; garnish with additional rosemary.

BUTTERMILK PORK CHOPS WITH CORN RELISH

Steps:

• Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
• Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
• Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
• Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.

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.

FAMOUS PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
• Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.