Baked Buttermilk-Brined Pork Chops Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Baked Buttermilk-Brined Pork Chops

Read Directions
Add to Meal Planner
Baked Buttermilk-Brined Pork Chops

Add to Meal Planner


  • 4 bone-in pork chops (1 1/4 to 1 1/2-thick, 8 to 12 ounces each)
  • 3 cups buttermilk
  • 2/3 cup kosher salt
  • 1 Tbsp. lemon zest
  • 2 tsp. fresh rosemary (chopped)
  • 2 tsp. fresh sage (chopped, OR 1 teaspoon dried)
  • 2 tsp. black pepper (freshly ground)
  • flour (for coating)
  • 3 Tbsp. olive oil
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. To brine pork chops, pour buttermilk into a plastic storage container or stainless-steel bowl and stir in salt until completely dissolved. Add lemon zest, rosemary and sage. Add pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
    2. Preheat oven to 400 degrees F. Remove chops from brine and rinse off buttermilk. Pat dry, season generously with the black pepper and dredge each chop in the flour, shaking to remove excess. Set chops aside.
    3. In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register145 degrees F on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving. Serve with chutney.
    Discover more recipes from Pork