Marinated in buttermilk and dry rubbed sage, these pork chops are juicy and flavorful. Using buttermilk is a wonderful way to tenderize meat. I marinated them for just a few short hours, then quickly pan fried the chops in a small amount of oil(I also considered grilling them, but the grill was still covered with snow from a snowstorm). Perfect for a weeknight meal, I served them with steamed green beans and boiled red potatoes topped with a bit of mustard-green onion compound butter.
Here are a few tips for preparing this recipe:
- Although using just buttermilk will give you a tender pork chop, try flavoring it with spices or herbs and maybe a touch sweetener (brown sugar, maple syrup and honey are my favorites to use) The herbs and spices will add a depth of flavor to your meat. A bit of sugar will help the chops caramelize during cooking.
- Make sure to pat the meat dry before cooking. You will get a nice sear and beautiful color on the chops if the meal is dry, but if it has too much marinade clinging to it, the chops will steam rather than brown.
- Do not crowd the chops in the pan. Each chop should lay flat. My 14 inch skillet had just enough room to hold four comfortably. If you are cooking more than that, either sear in batches, then finish in the oven or grill on a medium-high.
Butermilk Sage Pork Chops
- 4 bone in pork chops, about ½ inch thick
- 1 cup buttermilk
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon dry sage
- 1 tablespoon grapeseed or vegetable oil
Mix buttermilk with brown sugar, mustard and sage. Stir until sugar dissolves. Pour over chops and turn to coat meat in marinade. Refrigerate for at least 4 hours.
Preheat oven to 400. Remove chops from marinade and pat dry. Season both sides with salt and pepper. Add oil to a large skillet and swirl to coat bottom of the pan. Heat oil over medium high heat until shimmering.
Add chops and sear for 3 minutes on each side. The meat should sizzle when it hits the pan, if it does not, continue to heat oil before adding chops. Finish cooking the meat for 3 minutes in the oven. (Alternately, brown for 4 minutes on each side and skip the oven). Let rest for 5 minutes before serving.