Buttermilk Brined Pork Chops
This was such a deliciously flavor infused, tender pork chop! I was thrilled with how this one came out. I am so looking forward to the leftovers (which is super unusual for me).
The soak in the buttermilk just lends these chops so much moisture. Just that little bit of thyme really infuses in as they sit. They were the perfect protein, and would be easy to serve up alongside just about any of your favorite side dishes. Broccoli, a fresh green salad, some herbed rice, or mashed potatoes. These are sure to be a hit!
Buttermilk Brined Pork Chops adapted from Drawn and Buttered
2 cups buttermilk
1 1/2 TBS kosher salt
2 TBS granulated sugar
1 tsp dried thyme
1 TBS minced garlic (jarred)
6 thin pork loin chops thick cut (about 1.5 - 2 lbs)
1/4 tsp black pepper
- Combine the buttermilk with the salt and sugar in a large ziploc. Seal bag and shake to help dissolve sugar and salt. Add in the thyme, minced garlic, black pepper, and pork chops. Seal bag and shake to distribute seasoning. Refrigerate at least 4 hours.
- When ready to cook, heat a large non-stick skillet over medium-high heat with about 1 TBS olive oil. Cook in batches, about 3-4 chops at a time so as not to crowd the pan. Scrape off as much of the buttermilk as possible before placing a chop in the heated oil. Sear on each side about 2-3 minutes until seared, well browned, and cooked through (temp check if you are using thicker chops as they will need a longer cook time - or you can finish their cooking time in the oven after searing). Discard the extra marinade and bag.
- If you need to keep the chops warm between batches and before serving, place on a baking sheet in a 250 degree oven until ready to serve.