Porkchops Marinaded In Buttermilk Recipes

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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.

BUTTERMILK BRINED PORK CHOPS



Buttermilk Brined Pork Chops image

This simple, easy brine recipe uses buttermilk for the most tender, juicy pork chops. Buttermilk helps tenderize the pork, keep the pork chops moist, and gives them a zesty, flavorful taste.

Provided by Renae

Categories     Main Course     Dinner

Time 25m

Number Of Ingredients 9

1.5 cups buttermilk
2 Tbsp brown sugar, packed
4 Tbsp olive oil, divided
4 cloves garlic, smashed
2 dried bay leaves
2 tsp hot sauce ( (or 1 tsp red pepper flakes + 1 tsp vinegar))
4 bone in, center cut pork chops
Kosher salt (or all purpose seasoning)
ground pepper ((or peppercorns))

Steps:

  • Make the buttermilk brine: Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
  • Add the pork chops to the brine, ensuring they are completely submerged. If using a bowl, cover it. Refrigerate pork chops in brine for at least 8 hours and up to 24 hours.
  • Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
  • Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
  • Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
  • Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
  • Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
  • Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
  • Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
  • Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
  • Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.
  • Let pork rest for 5 minutes before serving. Garnish with parsley, if desired.

Nutrition Facts : Calories 415 kcal, Carbohydrate 11 g, Protein 32 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 100 mg, Sodium 237 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 pork chop

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

BEST PORK CHOP MARINADE



Best Pork Chop Marinade image

This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.

Provided by BethAnne923

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 6h10m

Yield 2

Number Of Ingredients 14

2 large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  • Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Nutrition Facts : Calories 755.6 calories, Carbohydrate 29.6 g, Cholesterol 159.8 mg, Fat 41.7 g, Fiber 1 g, Protein 62.1 g, SaturatedFat 8.6 g, Sodium 1450.7 mg, Sugar 20.9 g

MARINATED BAKED PORK CHOPS



Marinated Baked Pork Chops image

My family loves this recipe. It is quick and easy, and makes for a tasty weekday supper. I often double the sauce to serve over rice.

Provided by Kim

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 6

Number Of Ingredients 7

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
  • Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
  • Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 165.7 calories, Carbohydrate 6.5 g, Cholesterol 36 mg, Fat 8.8 g, Protein 14.6 g, SaturatedFat 2.3 g, Sodium 255.8 mg, Sugar 5.9 g

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.

MARINATED PORK CHOPS



Marinated Pork Chops image

I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. -Jean Neitzel, Beloit, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley flakes
1 garlic clove, minced
6 bone-in pork loin chops (1 inch thick and 8 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

Nutrition Facts : Calories 452 calories, Fat 32g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 569mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

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-MUSHROOM PORK CHOPS



Buttermilk-Mushroom Pork Chops image

I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. -Kristin Stone, Little Elm, Texa

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon pepper
6 boneless pork loin chops (6 to 8 ounces each)
2 tablespoons canola oil
1 tablespoon butter
1 pound medium fresh mushrooms, quartered
1/2 cup white wine or chicken broth
1 tablespoon minced fresh basil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup buttermilk
Hot cooked egg noodles
Additional basil

Steps:

  • In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess., In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker., In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil., Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.

Nutrition Facts : Calories 376 calories, Fat 19g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 836mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

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21 Buttermilk Marinated Pork Chops Recipes. Buttermilk Brined Pork Chops. 25 min. Cut pork chops, brown sugar, hot sauce, olive oil, garlic. 5.0 3. The Feathered Nester. Juicy Buttermilk Pork Chops. 20 min. Pork rib chops, olive oil. No reviews. Food & Wine Magazine. Buttermilk-Brined Pork Chops. Cut pork chops, fat free, sugar, fresh sage, fresh rosemary . 4.5 29. …
From selectedrecipe.com


MARINATING PORK CHOPS IN BUTTERMILK - THERESCIPES.INFO
Buttermilk marinated pork chops - TODAY.com top www.today.com. 4 6-ounce center-cut bone-in pork chops (about 1/2 inch thick) 3 cup buttermilk. 1 tablespoon cayenne. 1 tablespoon cumin. 1 tablespoon paprika. 2 tablespoon salt, plus more for seasoning. 1/2 ...
From therecipes.info


PORK CHOPS MARINATED IN BUTTERMILK : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pork Chops Marinated In Buttermilk : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


BUTTERMILK PARMESAN PORK CHOPS RECIPE - HOME STRATOSPHERE
2022-04-27 Turn your oven on to 350 degrees. Place a heavy bottomed, ovenproof skillet on the stove and heat the cooking oil in the pan over medium heat. On a plate or in a shallow bowl, combine the bread crumbs, flour, Parmesan cheese, garlic powder, salt, pepper, and paprika with a fork, stirring to combine. Remove the pork chops from the buttermilk and ...
From homestratosphere.com


QUICK & EASY PORK CHOP MARINADE RECIPE | WHOLESOME YUM
2021-05-03 Tap on the times in the instructions below to start a kitchen timer while you cook. Whisk together all marinade ingredients in a small bowl. Pour the marinade into a gallon zip lock freezer bag. Add the pork chops, seal the bag, and massage to coat well. Marinate for at least 1 hour and no more than 12 hours.
From wholesomeyum.com


HOW LONG DO YOU MARINATE PORK CHOPS IN BUTTERMILK? (EXPERT …
Combine buttermilk, garlic, and onion. Add spices you like and go well with the final recipe you have in mind. Put everything in a large resealable bag. Add pork to the bag, making sure it is well coated in the marinade. Marinate for a minimum 5-7 hours, or overnight if possible. Take out the marinated pork and cook it asap!
From foodsgal.com


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