Buttermilk-Brined Pork Chops are center-cut pork chops that are marinated (brined) in a flavorful blend of buttermilk, olive oil, honey, lemon juice, garlic, kosher salt, Italian seasoning, ground mustard, and black pepper. Then seared in a hot skillet for about 5 minutes per side. You'll love how tender and juicy they turn out!
Let me show you how to make my southern buttermilk brined pork chops! In this post, I'll show you the ingredients with substitutions, how to make them with step-by-step photos, and what to serve with them. Just look at that beautiful pork chop!
So you're wanting to eat pork chops for dinner, but you only have 30 minutes total time? No problem! I suggest you try these 30-minute garlic butter pork chops. Then serve with a no-cook side like creamy corn salad. Blam, supper is done.
Jump to:
- Why Brine in Buttermilk?
- Quick Summary of Recipe Steps
- Recipe Timeline Breakdown
- Ingredient Spotlight & Swaps
- How to Make Buttermilk Brined Pork Chops
- Why Searing is the Secret to the Best Pork Chops
- Serving Suggestions with a Twist
- Cooking Mistakes to Avoid
- Alternate Oven Method
- Ways to Use Leftover Buttermilk
- Storing and Reheating
- Frequently Asked Questions
- More Easy Pork Dinner Recipes
- Get a Free Meal Plan
- Leave a Comment
- Follow me on Pinterest
- Recipe
- Comments
Why Brine in Buttermilk?
Buttermilk isn’t just for biscuits and pancakes! The acidity in buttermilk helps break down the proteins in meats such as chicken and pork chops, making them incredibly tender and juicy. Since we add lots of herbs and seasonings to the buttermilk, it also helps the flavors penetrate deeper for a more flavorful chop.
Quick Summary of Recipe Steps
- Bag the pork chops or place them in dish.
- Make the buttermilk brine.
- Soak the chops in the brine at least 8 hours.
- Wipe the brine off the chops.
- Sear the chops in a hot skillet 5 minutes per side.
- Let rest 5 minutes. Enjoy!
Recipe Timeline Breakdown
Everybody's lives are so busy now; work, school, sports, etc. So, one more thing to love about these pork chops is that the hands-on time is minimal. The marinade does all the work!
- 5 minutes to mix marinade
- 8+ hours to marinate
- 10 minutes to sear/cook
- 5 minutes to rest
Ingredient Spotlight & Swaps
Pork Chops - Center-cut, bone-in, about 1-inch thick. Total weight should be about 2.25 pounds.
Buttermilk - The main ingredient for the brine, buttermilk tenderizes the pork chops and infuses them with a subtle tangy flavor.
Olive Oil - Used in the brine, olive oil helps to keep the pork chops juicy and tender.
Honey - Provides a hint of sweetness to the brine.
Lemon Juice - Brightens the flavor and helps tenderize the pork. Lemon and pork are a great combo!
Garlic - Minced garlic adds delicious flavor. Keep a jar of minced garlic in your refrigerator to use with all your savory recipes. No peeling, no mincing -- easy to use! Garlic powder can be used in a pinch, but fresh is best!
Kosher Salt - The key to unlocking juicy, flavorful pork chops! It helps the meat absorb moisture and seasonings while breaking down proteins for a more tender texture.
Italian Seasoning - A balanced mix of herbs that complement the pork beautifully.
Ground Mustard - It adds a nice tangy flavor to the brine. I'm a big fan of dry mustard these days. I also add it to my pimento mac and cheese for a little added pop of flavor!
Key Ingredient Substitutions
- Buttermilk: If unavailable, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- Pork Chops: You could also use pork steaks!
- Honey: Maple syrup or brown sugar can be used as alternatives.
- Kosher Salt: If needed, swap with half the amount of table salt or use sea salt in equal measure.
- Italian Seasoning: A mix of dried basil, oregano, and thyme can replace this.
How to Make Buttermilk Brined Pork Chops
Why Searing is the Secret to the Best Pork Chops
Searing the pork chops in a hot cast iron skillet seals in the juices, creates a nice outter golden brown crust, and cooks the pork chops super fast! Usually, you only need to sear each side for 5 minutes! I use a similar method for my cast iron skillet seared pork tenderloin.
Serving Suggestions with a Twist
Beyond basic sides, add creative serving ideas that make the meal feel a little more special without extra effort! Here are some of our favorites:
- Southern Comfort: Serve with pimento mac and cheese and tangy collard greens.
- Rustic Homestyle: Pair with crispy potatoes and onions and honey thyme carrots.
- Light & Fresh: Serve alongside lemon butter green beans (toss steamed green beans with a little butter, lemon juice, and salt) next to a bed of steamed rice.
Cooking Mistakes to Avoid
I know how tempting it can be to skip some steps when making a recipe, but please don't skip these! Believe me, I have learned the hard way -- for both of us!
- Don’t Skip the Pat Dry Step – Wet pork chops won’t sear properly.
- Rest Before Cooking – Set the pork chops on the counter to come to room temperature. This helps them cook more evenly and stay juicy.
- Avoid Overcooking – Use a meat thermometer to ensure they stay juicy.
- Don’t Skip Resting Time – Letting them rest after cooking seals in the juices for a juicy chop!
Alternate Oven Method
You can bake buttermilk brined pork chops in the oven if that's what you prefer! Preheat the oven to 375F and place the chops on a sheet pan. Bake for 15 minutes or until the pork reaches 145F.
Ways to Use Leftover Buttermilk
You probably have some buttermilk leftover from making this recipe. Now what? You can use buttermilk for many other recipes such as:
- If you make cornbread, biscuits, or muffins use buttermilk instead of milk for the fluffy and moist results.
- Make a cake! My Chocolate Orange Cake is rich and flavorful thanks to the buttermilk!
- Make a dip or homemade buttermilk ranch salad dressing.
- Freeze buttermilk in ice cube trays, pop them out and put in a ziptop bag, and use it later. It'll keep for up to 3 months!
Storing and Reheating
Store cooked and cooled pork chops in an airtight container in your refrigerator for up to 3 days. Reheat them gently in the microwave or in a skillet just until warmed through.
Frequently Asked Questions
Yes, boneless pork chops work well but may require slightly less cooking time. Use your instant read meat thermometer so they won't get over cooked.
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
I've tried this and I wasn't pleased with the results; the texture wasn't good to me. So, it's best to go ahead and cook the marinated pork chops and eat them right away. Left overs are great, too.
More Easy Pork Dinner Recipes
Get a Free Meal Plan
If you'd like free, easy recipes sent straight to your email, subscribe and get a free 5-day meal plan!
Leave a Comment
If you tried these delicious Buttermilk Brined Pork Chops, leave a recipe rating and tell me know how it turned out. Thank you!
Follow me on Pinterest
Follow me on Pinterest for lots of easy and delicious, southern-style recipes. Share a picture of your finished recipe - I'd love to see your version!
Recipe
Buttermilk Brined Pork Chops
Equipment
- measuring cup(s)
- measuring spoons
- cast iron skillet
Ingredients
- 4 bone-in center cut pork chops 1-inch thick chops, about 2.5 lbs total
- 1 cup buttermilk
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- ½ tablespoon minced garlic (the kind in a jar)
- 1 teaspoon kosher salt not table salt
- 1 teaspoon dried Italian seasoning
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- Salt and pepper
- 2-4 tablespoons oil high heat, neutral oil such as canola or avocado oil
- 1 tablespoon butter, divided into 4 equal pieces
Instructions
- Place the pork chops in a large zip-top bag or in the bottom of a dish large enough so the pork chops don’t overlap.
- Whisk together the buttermilk, olive oil, honey, lemon juice, garlic, Kosher salt, Italian seasoning, ground mustard, and black pepper in a small bowl.
- Pour the brine into the bag (or dish) with the pork chops. Make sure they’re all thoroughly coated with the brine. Seal the bag (or cover the dish) and place it into the refrigerator. Marinate for at least 8 hours (overnight is even better!).
- Remove the chops from the fridge to rest about 15-30 minutes before cooking to bring them to room temperature (this helps them cook evenly).
- Scrape off or wipe off excess brine, then pat them dry with paper towels. This ensures a good sear.
- Season both sides with salt and pepper.
- Preheat a large cast-iron skillet or pan (I like to use my stove’s griddle) over medium-high (the skillet needs to be HOT before adding the chops to it). Add 2-4 tablespoons of oil (just enough to cover the bottom of the skillet or pan so the chops won’t stick).
- Place the pork chops into the hot pan. Sear for 4–6 minutes per side (depending on thickness) until a golden-brown crust forms. Begin checking the internal temperature of the pork chops with an instant-read meat thermometer after they've cooked 4 minutes per side. They should be 140F. If not 140F, then check again after 1 minute. Add 1 more minute to reach 140F. For my 1-inch pork chops, they were ready at 5 minutes per side.
- When the chops reach an internal temperature of 140°F (the temperature will rise to 145°F while resting), transfer them to a plate. Top each pork chop with a piece of butter, then tent the chops with foil and let them rest for 5 minutes. This step is critical for juicy meat.
- Remove the foil tent and serve immediately.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Comments
No Comments