Buttermilk Marinated Pork Chops Recipe 445

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GRANNY'S BUTTERMILK FRIED PORK CHOPS



Granny's Buttermilk Fried Pork Chops image

These are the tender, slow cooked, melt in your mouth pork chops that your southern grandma used to make. I cut the fattening factor by using "Enova" oil. This is comfort food at its best. I like to cut out the bone of my cooked pork chop then put it between two slices of plain soft white bread..mmmm.. heaven! This isn't actually my grandma's recipe--her recipes died with her, but this is pretty darned close!

Provided by BETHANY T.

Categories     Pork

Time 1h

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 6

4 center-cut pork chops (standard cut approx 1/2 inch thick)
1/2 cup buttermilk
1 1/2 cups flour
cooking oil
seasoning salt
black pepper

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.

Nutrition Facts : Calories 387.9, Fat 12.5, SaturatedFat 4.7, Cholesterol 72.6, Sodium 82.1, Carbohydrate 37.2, Fiber 1.3, Sugar 1.6, Protein 29.1

BUTTERMILK PORK CHOPS WITH CORN RELISH



Buttermilk Pork Chops with Corn Relish image

If you're seeking a super-juicy pork chop recipe for the grill, look no further. Tender chops are bathed in a zesty, flavorful buttermilk brine infused with garlic, herbs and spices. Buttermilk tenderizes the pork and keeps it moist on the grill. A simple corn relish adds a summery flourish.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 14

2 cups buttermilk
3 tablespoons packed light brown sugar
4 tablespoons extra-virgin olive oil
Kosher salt
6 cloves garlic, smashed
6 bay leaves
2 teaspoons hot sauce
12 black peppercorns
1 lemon
6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total; see Cook's Note)
Vegetable oil, for brushing
6 ears of corn, husked
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives

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.

KITTENCAL'S BASIC BUTTERMILK BRINE FOR PORK CHOPS



Kittencal's Basic Buttermilk Brine for Pork Chops image

This is not for anyone on a salt restricted diet, I have left the garlic as optional if you are a garlic lover then add in --- this brine is enough for 4 large pork chops or 1 pork tenderloin, for a larger amount of pork chops prepare ingredients listed but in two separate bowls, do not double into one bowl --- kosher salt only for this, feel free to add in 1/2 to 1 teaspoon fresh rosemary.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1D

Yield 2 cups (approx)

Number Of Ingredients 5

2 cups low-fat buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
4 large fresh garlic cloves, sliced into four pieces (optional)

Steps:

  • In a large bowl combine the buttermilk with kosher salt and sugar; whisk until no granules remain (this should take a few minutes).
  • Mix in lemon rind and garlic pieces.
  • Add in pork; toss to coat with the brine.
  • Refrigerate for 24 hours.
  • Remove the pork, then rinse well under cold water.
  • Proceed to cook as desired.

Nutrition Facts : Calories 148.2, Fat 2.2, SaturatedFat 1.3, Cholesterol 9.8, Sodium 7234, Carbohydrate 24.8, Fiber 0.3, Sugar 24.4, Protein 8.2

BUTTERMILK MARINATED PORK CHOPS RECIPE - (4.4/5)



Buttermilk Marinated Pork Chops Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 9

4 6-ounce center-cut bone-in pork chops (about 1/2 inch thick)
3 cups buttermilk
1 tablespoon cayenne
1 tablespoon cumin
1 tablespoon paprika
Juice of one lemon
2 tablespoons salt, plus more for seasoning
1/2 tablespoon pepper, plus more for seasoning
Olive oil for brushing

Steps:

  • Place pork chops in a plastic bag. Pour the rest of the ingredients into a bowl and mix well. Pour the marinade on the pork chops and marinate overnight in the fridge, turning occasionally. When ready to cook, remove pork chops from marinade and pat dry. Brush a little oil on each side and season with salt and pepper. Grill each pork chop for about 3 minutes each side, turning once.

BUTTERMILK-BRINED PORK CHOPS



Buttermilk-Brined Pork Chops image

From Cooking Light. Serving size: 1 chop. Per serving: 183 calories, 7.2 g fat, 26 g protein, 2 g carb, 0.3 g fiber, 69 mg cholesterol. Marinates overnight

Provided by ratherbeswimmin

Categories     Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6 ounce) bone-in center-cut pork chops (6 oz. each and 1/2-inch thick)
2 teaspoons fresh ground black pepper

Steps:

  • Combine the first 6 ingredients in a large heavy duty zip-lock plastic bag; shake well to dissolve salt and sugar.
  • Add in pork chops; seal and refrigerate overnight, turning bag occasionally.
  • Remove pork from bag and throw away the brine.
  • Pat pork dry with a paper towel; sprinkle chops with pepper.
  • Heat a large non-stick grill pan over medium-high heat; coat pan with cooking spray.
  • Add pork; cook 3 1/2 minutes per side or until desired doneness.

Nutrition Facts : Calories 440.4, Fat 23.1, SaturatedFat 8.4, Cholesterol 137.8, Sodium 3612.8, Carbohydrate 7.4, Fiber 0.5, Sugar 6.4, Protein 48.1

BUTTERMILK-BRINED PORK CHOPS



Buttermilk-Brined Pork Chops image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups red wine vinegar
1/4 cup sugar
2 bay leaves
Kosher salt
2 large red onions, halved and sliced into 1/4-inch-thick half-moons
1 head red cabbage, thinly shredded
2 tablespoons chopped fresh parsley
2 cups buttermilk
4 teaspoons hot sauce
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Four 1-inch-thick bone-in pork chops
2 cups all-purpose flour
4 large eggs, beaten
2 cups Italian breadcrumbs
Canola oil, for frying
Stone-ground Dijon mustard, for serving

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.

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