Buttermilk Brined Pork Chops

One cooked and seasoned pork chop with a pat of butter on top on a white serving plate.

These buttermilk brined pork chops are tender, juicy, and packed with flavor! Marinated in a tangy, herb-seasoned buttermilk brine, then seared to perfection in a skillet. Easy enough for a weeknight dinner (start the brine process in the morning, then cook for dinner that night!).

Course Dinner, Entree

Cuisine American

Prep Time 5

Cook Time 10

Marinate Time and Both Rest Times 6 35

Total Time 6 50

Servings

Calories 506kcal

Author Anne Clark

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

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!

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! You could also use boneless pork chops, but they might require a little less or a little more cook time so pay attention to the internal temperature and make sure they're fully cooked without drying them out.

Kosher Salt: If needed, swap with half the amount of table salt or use sea salt in equal measure.

Got Questions? Let me know in the comment section, or send an email to anne@mykitchenserenity.com.

Nutrition