Buttermilk Brined Pork Chops with Lemon Caper Sauce
Here’s another great recipe from Lepp Farm Market. A versatile recipe that’s perfect for a sunny day or a cold, rainy spring day.
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.
Thanks Lepp Farm Market for this great recipe!