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Buttermilk Pork Chops
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A simple pork chop recipe with big flavor.
|4 bone-in pork chops|
|1 quart buttermilk|
|Salt, (to taste)|
|Freshly ground black pepper, (to taste)|
|2 tablespoons extra-virgin olive oil|
- Place the pork chops in a large bowl then add buttermilk; refrigerate 6 hours or up to overnight.
- Preheat oven to 425° F.
- Drain chops then pat dry with paper towels; season chops with salt and black pepper.
- Add olive oil to a large ovenproof skillet then heat until shimmering. Add chops to skillet. Cook chops over high heat for about 4 minutes until browned on the bottom. Turn chops over then transfer the skillet to the oven.
- Roast chops for 8-10 minutes. Allow chops to rest for 5 minutes before serving.
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