Buttermilk-Brined Pork Chops with Garlic Herb Butter

Ingredients:

For the Buttermilk Brine:

• 2 cups buttermilk
• 2 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp crushed red pepper flakes (optional)
• 2 cloves garlic, smashed
• 2–4 bone-in pork chops (about 1 to 1¼ inches thick)

For Cooking:

• 2 tbsp ghee, tallow, or lard
• 1 tbsp butter
• 2 garlic cloves, smashed
• A few sprigs of fresh thyme or rosemary

For Finishing:

• Garlic herb butter (mix softened butter with chopped parsley, grated garlic, lemon zest, and a pinch of salt)

Instructions:

1. Brine the Pork Chops (Do This Ahead)

• In a large bowl or zip-top bag, whisk together the buttermilk, salt, sugar, paprika, pepper, red pepper flakes, and smashed garlic.
• Add pork chops, making sure they’re fully submerged.
• Cover and refrigerate for at least 4 hours, or preferably overnight.

2. Remove & Pat Dry

• Take the chops out of the brine and pat them dry with paper towels.
  (This helps with browning.)

3. Sear the Chops

• Heat oil in a cast iron skillet over medium-high heat.
• Sear pork chops 3–4 minutes per side, until golden brown.
  Reduce heat if the pan gets too smoky.

4. Add Butter & Herbs

• Toss in butter, smashed garlic, and fresh herbs.
• Spoon the melted butter over the chops for 1–2 minutes to finish cooking and flavoring.
  (Internal temp should reach 140–145°F. Let rest 5 minutes.)

5. Serve

• Top with a pat of garlic herb butter and serve with mashed sweet potatoes, roasted okra, or skillet corn.

Notes:

• Why Buttermilk? It’s a gentle acid that breaks down muscle fibers without making the meat mushy. Great for pasture-raised pork, which has more texture and flavor than conventional meat.
• You can also grill the chops after brining for a smoky variation.