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Wednesday, July 18, 2012

Oven-Barbecued Buttermilk Pork Chops




From the kitchen of One Perfect Bite...While this is a ridiculously easy recipe, it's surprisingly tasty and everyone who has tried these chops really seems to enjoy them. The base recipe feeds 6 people. If you need more than six chops, the recipe directions will remain the same, but you will need a second heavy skillet in which to cook the overflow. I use an Asian barbecue sauce to glaze our chops, but any sauce, including a commercially prepared one, can be used to finish them.  Buttermilk should be the star here. It makes the chops remarkably tender and moist, and the sauce is almost superfluous if you keep the pork on the rare side.  Please don't overcook it.  When we are home, I serve the chops  with cheese scalloped potatoes, but limitations of the kitchen I'm working in, make mac n' cheese a better choice for dinner tonight. I really like chops cooked in this fashion. The technique is interesting and much like the one I use for thick-cut beef filets. It works for beef and it works for pork as well.  I think it is a great way to assure that meat is not overcooked. I hope you try these. Here's the recipe.

Oven-Barbecued Buttermik Pork Chops...from the kitchen of One Perfect Bite

Ingredients: 
Chops
6 to 12 (1-1/4 inch thick) boneless pork chops
1 quart lowfat butter milk
Salt and freshly cracked pepper
2 to 4 tablespoons extra-virgin  olive oil
Barbecue Sauce
1/3 cup miso
1/3 cup sugar
1/3 cup toasted sesame oil
1/4 cup Asian fish sauce
1/4 cup rice wine vinegar
1/3 cup Korean chile paste (gochujang)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger

Directions:
1) Lightly salt and pepper pork chops. Place chops in a single layer on bottom of a large, shallow baking pan. Cover chops with buttermilk and refrigerate over night, turning chops once or twice.
2) To make barbecue sauce: Whisk  miso, sugar, sesame oil, fish sauce, vinegar, chile paste, garlic and ginger together in a bowl. Transfer to a small pan and boil to thicken slightly. Cool to room temperature. Cover and refrigerate sauce until needed.
3) Preheat oven to 425 degrees F. Drain chops and pat dry. Season both sides well with salt and pepper. Heat olive oil in a large ovenproof skillet until it shimmers. Add 6 pork chops to pan and cook over high heat until browned on bottom, turn chops and immediately transfer skillet to oven. Bake for 10 minutes, or until instant read thermometer registers 135 degrees F. Brush chops with sauce and glaze under broiler for a minute or two to set. Serve immediately, passing extra sauce at the table. Yield: 6 servings.







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20 comments :

Happier Than a Pig in Mud said...

I will be trying this very soon! Actually... I already have some chops in the freezer:@)

Life's a shoe said...

great recipe! Today I tried making your recipe for chicken spaghetti (the one you just posted a few days ago)and it was really good! Thanks for sharing all these lovely recipes!

StephenC said...

I've been playing with buttermilk lately. This is a good direction for me to go in. Thanks, Mary.

Food, Fun and Life in the Charente said...

This sounds delicious but I will never manage to find the ingredients here :(( Have a good day, Diane

Tanna at The Brick Street Bungalow said...

Love this take on the pork chop!! The sauce sounds fantastic... and like it might need to be spread on SEVERAL things. ;) blessings ~ tanna

Ellen B Cookery said...

YUM! This looks delicious.

Jenn said...

I love the ridiculously easy!! And I love barbecue, any style.. I'm not picky! Love the Asian flavors in this sauce too. I could go for a couple of them right now :)

Kim Garceau said...

These porc chops looks awesome. Buttermilk makes everything tender, it's like a magic ingredient!

Angie's Recipes said...

Didn't expect it could be this easy to make! I wish I could have one to go with some salads!

Jessica@AKitchenAddiction said...

I have never made pork chops with buttermilk before, this sounds great!

David said...

Mary, Nice way to do pork chops! Keeping chops moist is critical to the end result. I've done chicken with buttermilk but never pork or beef. Thanks for the concept! My mother and my wife almost came to blows once when my wife served pork that was still pink in the middle... The roast was perfect but mom told my wife that she'd kill us both! Take Care, Big Daddy Dave

France@beyondthepeel said...

I can't wait to try this bbq sauce. I love that you used miso here.

flying eagle woman said...

did you say "ridiculously easy???" I'm SO THERE!!!! Thanks my friend!!!
Shawna

Jenn Kendall said...

the barbecue sauce sounds incredible! yum!

Ana y Blanca said...

This sounds delicious!!
http://juegodesabores.blogspot.com.es/

GLENDA CHILDERS said...

fish sauce ... yum.

Juliana said...

Nice pork chops Mary...like the idea of oven BBQ :)
Thanks for the recipe and hope you are having a nice week!

The Café Sucré Farine said...

This is an interesting technique and delicious too!

Au and Target said...

Delish! We cover ours in nutmeg, pepper and salt and cook it in very, very hot butter. This is the Dutch way. It's amazingly delish and very very fattening!

Foodycat said...

This is a great recipe! It looks so delicious.

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