Thursday, November 19, 2009

Italian Buttermilk Pork Chops

I have never used buttermilk before, but now that I have tasted its glory when it comes to marinating, I may have to use it more often. Buttermilk seems to be used most often in baked goods but when marinated with chicken or pork it yields a wonderfully juicy piece of meat.

When marinated overnight, this meal comes together in a matter of minutes and we will definitely be having this again.

Italian Buttermilk Pork Chops

4 pork chops
salt & pepper to taste
1 1/2 - 2 cups buttermilk
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2-3 cloves minced garlic
2 tablespoons olive oil

Season your pork chops with salt and pepper; place chops in a gallon sized zip top bag.

Add the remaining ingredients and place in the fridge for 4 hours to chill (or you could chill overnight too.) Remove the pork chops from the bag and pat dry.

Preheat the oven to 400 degrees.

In a hot skillet with 1-2 tablespoons of olive oil, brown your pork chops on both sides. Once browned, place the pork chops on a baking sheet and bake in the preheated oven for 7-10 minutes. Don't over cook otherwise it will result in dry, tough pork!

I served this with parmesan & parsley orzo

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