Do you ever need buttermilk for a recipe and then wonder what to do with the rest of it? Why do they sell whipping cream in 1 C cartons but buttermilk only in the quart size? Do they expect me to have a glass with dinner? The worst thing is that you probably bought the buttermilk to make some kind of dessert/bread and do you really want to make another dessert/bread? So today I decided to use the buttermilk to marinate some pork chops we had.
This is a quick recipe and pretty tasty I think. Joey thought they were a little plain. You could definitely make some kind of sauce to go with this, or maybe put it in a salad. It is very moist. Feel free to mix up the spices anyway.
I got the idea from this blog and basically followed the marinade instructions but not the cooking instructions since I used the really thin pork chops.
Ingredients:
1 1/2 C buttermilk
4 thin boneless pork chops
2 cloves garlic, crushed
salt & pepper
1 t dried thyme
1 t olive oil
Directions:
1. Place all ingredients in a ziplock bag and marinade in the refrigerator for a couple of hours, I did 6 hrs.
2. Heat the olive oil in a skillet over medium high
3. Shake off excess buttermilk and cook chops about 3-5 minutes per side or until cooked through
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