By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
255 cal · 260 min
Juicy Buttermilk Pork Chops
Recipe GLPR559c8d6aee6b5d
Tender, flavorful pork chops marinated in buttermilk to enhance juiciness and break down fibers, then seared to perfection. This classic American main course is simple, elegant, and delivers restaurant-quality results at home.
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Ingredients
4 bone-in pork rib chops, 1 inch thick
1 quart buttermilk
Salt to taste
Freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Directions
Place the pork chops in a large resealable plastic bag or shallow baking dish. Pour the buttermilk over the chops, ensuring they are fully submerged. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight (up to 24 hours), allowing the buttermilk to tenderize the meat.
Remove the pork chops from the buttermilk and let them rest on a paper towel-lined plate for 5-10 minutes. Pat them dry with paper towels to remove excess buttermilk, which helps achieve a good sear.
Season both sides of each pork chop generously with salt and freshly ground black pepper just before cooking.
Heat the extra-virgin olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
Carefully place the seasoned pork chops into the hot oil in a single layer. Sear for 5-7 minutes on the first side without moving them, until a golden-brown crust forms.
Flip the pork chops and sear the other side for 5-7 minutes, until a golden crust forms and the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part of the chop away from the bone.
Transfer the cooked pork chops to a plate and rest for 3-5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist.
Comments
This is a straightforward marinade-and-pan-fry that delivers real flavor and tenderness for a weeknight dinner. All five ingredients are staples at any Charlotte chain—pork chops, buttermilk, salt, pepper, and olive oil require no special stops. The stated 260 minutes is wildly dishonest; the actual active time is under 20 minutes, with most of that a passive marinade that can happen during work or school. At roughly $8–12 for four substantial chops and a few cents of pantry staples, you're looking at $2–3 per serving, which is solid for a protein-forward main. The one caveat is that these are best eaten fresh and do not reheat well into a second meal, so plan this for same-night service only.
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