Buttermilk Pork Chops
Buttermilk makes the world go round, I say. It’s wonderful for baked goods and since I spend the majority of my days baking, this is one of those times when leftover buttermilk finds it’s way easily into dinnertime.
Buttermilk tenderizes and keeps meats from drying out, pairing it with pork makes sense since there’s always a possibility of pork becoming overly dry. These chops are one of the kid’s favorite weeknight meals.
Buttermilk Pork Chops
Ingredients:
8 thin cut pork chops
1 cup buttermilk
1-1/2 cups all-purpose flour
1 Tablespoon garlic powder
1 teaspoon salt
fresh ground pepper
oil for frying
Instructions:
Place the chops in a freezer bag, along with the buttermilk. Keep in the refrigerator for 4-6 hours.
Ready a skillet with 1-2 inches of oil, over medium high heat.
In a shallow dish, whisk together the flour, garlic powder, salt and pepper. Take the chops out of the buttermilk marinade, dredge in the flour and place in the hot oil.
Cook until brown on both sides and no longer pink.
Place on a wire rack to rest, then serve.
