Featured Recipe
Buttermilk Pork Chops
By Kate
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Pork chops soaked in spiced buttermilk with altered ratios and twists like smoked paprika and ground cumin substitute coriander. Marinated about 14 hours. Charred on hot grill about 6 minutes each side to medium-rare with tactile doneness cues. Rest before serving for juiciness. Practical methods for uneven chops and wet marinade disposal included.
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Prep:
15 min
Cook:
25 min
Total:
Serves:
4 servings
pork
grilling
marinade
dinner
French-inspired
Introduction
Pork chops soaked in spiced buttermilk. Not just soaking, but strategically using smoked paprika and cumin for an earthy-smoky twist instead of bright coriander. Salt balanced with allspice and a pinch of cayenne for subtle heat. Marinate long enough—about 15 hours—to tenderize without mush. Grill technique key here: a hot grill, oiled grates, and a watchful eye on tactile signals of doneness. Don’t go by time alone. Rest is non-negotiable for juicy meat. Backup plans for no buttermilk, uneven chops. Flavor layering through spices makes the difference. This isn’t simple marinating, it’s a flavor and texture equation.
Ingredients
About the ingredients
Swapping coriander for cumin brings deeper warmth to the chops, fitting smoky paprika like a glove. Cayenne pepper—use sparingly—adds mild heat without shredding the palate. Buttermilk’s acid breaks down fibers, tenderizing meat, but avoid overdoing it. 14 to 16 hours is sweet spot; beyond that chops get mushy, lose bite. Don’t skip oiling grill bars; pork sticks bad otherwise. Adjust salt if using kosher vs table salt (kosher salt is less dense) and taste marinade if possible. For no buttermilk, diluted yogurt or milk with vinegar keeps acidity right. Fresh lemon wedges at table offer last-minute brightness. Avoid soaking thinner chops too long as they over-tenderize.
Method
Technique Tips
Mix spices immediately before use for freshness and potency. Coat chops evenly; uneven coverage cooks unevenly. Refrigerate airtight to avoid drying or absorbing fridge odors. At grill, listen for sizzle on first contact—that sound means grill’s hot enough to seal juices. Drop of juice emerging, clear with subtle pink, signals near perfect medium doneness. Overcooking kills tenderness and moisture, undercooking risks texture issues and health. Watch grill flare-ups; excess marinade juice will cause flames—dry chops well before grilling. Rest in foil tent keeps surface warm without steaming meat dry. Finally, slice against grain to maximize tenderness. Practical kitchen advice: keep thermometer handy but trust touch above all.
Chef's Notes
- 💡 Marinade isn’t bland. Kicked up through smoked paprika—works wonders. Cumin brings warmth not there before. Hour max: 16. Go longer, chops mush.
- 💡 Oiling grill bars critical. Stickage leads to ripped meat—no one wants that. Grill hot starts with sizzle. Juices clear, slight pink means almost there.
- 💡 Uneven chops? Pound them for uniformity. Those thinner edges cook fast. Shift to cooler spots if burning. Juicy meat demands attention.
- 💡 Marinade justice done in disposal. Sink drain is home for that—don’t toss in fire or plants. Health risk brings no joy.
- 💡 Rip into those chops across the grain—enhances tender chew. Foil tent while resting keeps warmth without moisture loss. Juicy matters.
Kitchen Wisdom
Best way to tenderize pork?
Acidity from buttermilk works wonders. Could use diluted yogurt or milk with vinegar. Avoid mushy meat though.
Cook time too long?
Depends on heat and thickness. Use touch for doneness. Juices clear with pink at center? Good sign. Flip wisely.
What if I have no buttermilk?
Try using yogurt mixed or milk with vinegar. Preserves tanginess in marinade. Keeps chops tender without overdoing it.
How to store leftovers?
Refrigerate in airtight container. Use within few days. Alternatively, freeze for longer term. Always reheat gently.
