Buttermilk Brined Pork Chops with Lemon Caper SaucePrint Print Without Images
For a tender moist chop, be sure not to skip the brining! You’ll want to do that ahead of time, no less than 4 hours ahead.
Brining the chops, and cooking them only until some pink still remains ensures the best results. The sauce is easy and delicious!
- 4 – 1 inch thick Lepp Farms raised Center-Cut Bone-In Pork chops
- 2 cups buttermilk
- 2 Tbsp. butter
- 1 Tbsp. flour
- A few sprigs chopped fresh thyme, or 1 tsp. dried
- 1 cup Lepp’s Chicken stock, OR 1 teaspoon Major’s Chicken Base dissolved in 1 cup boiling water
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp. white wine
- 2 Tbsp. drained capers
Begin brining by putting the pork chops in a baking dish or a sealable plastic bag. Pour in buttermilk so that the chops are completely covered. Season with salt and pepper.
Cover or seal and refrigerate for at least 4 hours or overnight.
When the brining process is complete, preheat oven to 425 degrees.
Remove chops from buttermilk and pat dry, discard buttermilk.
In a large skillet, heat a drizzle of oil over high heat. Cook pork until golden on both sides – if there isn’t enough room in your skillet for all of the chops at once, you may need to work in batches, adding more oil as needed between batches.
Transfer chops to a baking dish and bake in the oven for 15 to 20 minutes or until just a hint of pink remains inside.
Let rest for 5 minutes.
Meanwhile, in the same skillet you used to cook the pork (leave any fat or browned bits in there), melt butter over medium heat.
Whisk in flour and cook, whisking for 3 minutes. Stir in thyme, stock, lemon juice and wine; bring to a boil. Add capers, reduce heat and simmer for 5 minutes. Pour over the pork chops to serve.