Buttermilk Pork Chops

By lihui

4 Person

45 Minutes

658 Calories

This recipe for Buttermilk Pork Chops with Lemon Caper Sauce is amazing. A showstopper of a meal for the family to gather around the Sunday supper table. Pork chops are not something we cook a lot of for some reason but when I find a great recipe like this we devour them. I think pork chops can easily be dried out but marinating them first in buttermilk not only tenderizes them but keeps them juicy while cooking! The delicious buttery lemony caper sauce goes fabulously with these pork chops. They are first crisped up in a frying pan and then finished off in the oven. The chops are elegant enough for a dinner party or wonderful just for a family on a Sunday night! It is sometimes wonderful to take your time and prepare a lovely meal for your family and friends to enjoy on a Sunday.

Ingredients

2 tbsp. Drained capers
2 tsp. Dry white wine
2 tbsp. Lemon juice
1 cup Ready-to-use chicken broth
1/2 tsp. Dried thyme
1 tbsp. All-purpose flour
2 tbsp. Butter
2 tbsp. Vegetable oil
Salt and black pepper to taste
2 cups Buttermilk
4 1-inch thick center-cut bone-in pork chops

Method

01

Put the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper. Cover or seal and refrigerate for 4 hours or overnight.
02

Preheat oven to 425°F. Remove chops from buttermilk and pat dry. Discard buttermilk. In a large skillet, heat a drizzle of oil over high heat. Working in batches as necessary, cook pork until golden on both sides, adding more oil as needed between batches. Transfer chops to a baking dish and bake for 15 to 20 minutes or until just a hint of pink remains inside. Let rest for 5 minutes.
03

Meanwhile, in the same skillet, you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat. Whisk in flour and cook, whisking, for 3 minutes. Stir in thyme, stock, lemon juice, and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Serve with pork chops.

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Buttermilk Pork Chops

3.7

( By lihui )

01 Information

Grade medium
Serving 4 servings
Calorie 658 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

2 tbsp. Drained capers

2 tsp. Dry white wine

2 tbsp. Lemon juice

1 cup Ready-to-use chicken broth

1/2 tsp. Dried thyme

1 tbsp. All-purpose flour

2 tbsp. Butter

2 tbsp. Vegetable oil

Salt and black pepper to taste

2 cups Buttermilk

4 1-inch thick center-cut bone-in pork chops

03 Method

Step 1

Put the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper. Cover or seal and refrigerate for 4 hours or overnight.

Step 2

Preheat oven to 425°F. Remove chops from buttermilk and pat dry. Discard buttermilk. In a large skillet, heat a drizzle of oil over high heat. Working in batches as necessary, cook pork until golden on both sides, adding more oil as needed between batches. Transfer chops to a baking dish and bake for 15 to 20 minutes or until just a hint of pink remains inside. Let rest for 5 minutes.

Step 3

Meanwhile, in the same skillet, you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat. Whisk in flour and cook, whisking, for 3 minutes. Stir in thyme, stock, lemon juice, and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Serve with pork chops.

04 Author

lihui

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