Baked buttermilk-brined pork chops from Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat by Bruce Aidells

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 06, 2019

    Made a mistake of using very thin pork chops and thought that if I compensated with less cooking time it would work but that was a big mistake. The pork was overly salty and overcooked even with less time. The overall appearance of pork came out pale from buttermilk brine and trying to get some color on, pork ended up overcooked. Not one of my better ideas. Photo added.

  • bching on June 18, 2019

    This brine never fails me. I especially like it for grilled rib chops.

  • ChefDoone on February 02, 2010

    This is a delicious way to prepare pork chops.

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