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
Source: Joelen's Culinary Adventures
4 pork chops
salt & pepper to taste
1 1/2 - 2 cups buttermilk1/2 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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