A Southern Delight: Buttermilk-Brined Southern Pork Chops with Crispy Edges

I'll never forget the first time I tasted a buttermilk-brined pork chop. It was at a quaint little diner in the heart of Georgia, where the aromas of seasoned meat and fried comfort food filled the air. The pork chop was so tender and flavorful, it practically melted in my mouth. Since that day, I've been hooked, and I'm thrilled to share this beloved Southern recipe with you!

Perfect for anyone from kitchen novices to seasoned chefs, this recipe for Buttermilk-Brined Southern Pork Chops will bring a hint of Southern charm right into your kitchen. With crispy edges and a succulent interior, these pork chops are bound to become a staple at your family dinners. Let's get cooking!

Why Brine Pork Chops?

Brining is a game-changer, especially when it comes to lean cuts like pork chops. Soaking the chops in a buttermilk brine does wonders: it keeps them moist and tenderizes them, making each bite irresistibly juicy. The tangy flavor of buttermilk also infuses the meat with a subtle yet distinct taste that's hard to achieve any other way.

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • 2 cups buttermilk
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons black pepper
  • 2 tablespoons vegetable oil, for frying

Instructions

Preparing the Brine

  1. In a large bowl, mix the buttermilk, garlic, kosher salt, sugar, smoked paprika, and black pepper. Stir until the salt and sugar are completely dissolved.
  2. Place the pork chops in a resealable plastic bag or shallow dish and pour the brine over them, making sure they are completely submerged.
  3. Seal or cover, and refrigerate for at least 4 hours, preferably overnight. This allows the pork chops to absorb all the flavors thoroughly.

Cooking the Pork Chops

  1. Remove the pork chops from the brine and pat them dry with paper towels. Let them sit at room temperature for about 20 minutes. This helps them cook more evenly.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops. Cook without moving them for about 4-5 minutes on each side or until a beautiful golden crust forms.
  3. Reduce the heat to medium. Continue cooking, turning the chops occasionally, until they reach an internal temperature of 145°F (63°C) when checked with a meat thermometer. This should take about 8-10 minutes more depending on their thickness.
  4. Transfer the pork chops to a plate and let them rest for 5 minutes. This resting time helps redistribute the juices within the meat, ensuring your chops are succulent and moist when you cut into them.

Tips for Perfect Pork Chops

  • Do not skip the resting phase: Resting the meat allows the juices to redistribute throughout the pork chops, which guarantees every bite is moist.
  • Always check the internal temperature: To ensure your pork chops are cooked thoroughly but still juicy, use a meat thermometer.
  • Make it your own: Feel free to add herbs like rosemary or thyme to the brine to suit your taste preferences.

Serving Suggestions

These pork chops are delightfully versatile. Serve them with a side of mashed potatoes and green beans for a classic Southern meal, or pair them with a crisp apple slaw for a refreshing contrast. Don't forget to drizzle a little of the pan drippings over the chops before serving for an added boost of flavor!

Final Thoughts

There's something truly special about the time and love that goes into making Southern-style buttermilk-brined pork chops. Whether it's a Sunday dinner, a special family gathering, or just a simple weeknight meal, this recipe brings people together. It's comfort food that warms the soul. So, tie on your apron, and let the delightful aroma of cooking pork chops fill your kitchen and your heart.

Happy cooking, and enjoy bringing a taste of the South into your home!