These lip-smacking good buttermilk pork chops are marinated for 3 hours, lighted coated with flour, then “fried” in heart healthy coconut oil. You won’t believe how tender and juicy they are!
Hope your weekend was a good one! Mine was a mix of fun and relaxation. I enjoyed a facial at the spa, attended a One Republic concert with my parents (amazing!), and soaked up the sun with my husband. Concerts are rather rare for me these days, and attending one reminded me just how much I enjoy live music. Maybe I’ll see Imagine Dragons next?
The Story Behind This Dish
Over the weekend, I also whipped up these heavenly buttermilk pork chops. The inspiration for this meal bloomed while celebrating our first wedding anniversary at Cafe La Haye in Sonoma, CA a few weeks ago. If you missed it, check out part 1 of my Sonoma Travel Guide.
The restaurant is well-known for their farm fresh, local fare, and one star of the menu is the buttermilk brined pork chops. Andrew ordered this dish as his main meal, and let me just say that it was insane. It was the juiciest pork I’ve ever tasted, coated with a light yet crispy breading with hints of zesty lemon and tangy buttermilk in every bite. I didn’t even know pork could taste that good!
So, it goes without saying that I’ve dreamt about recreating it since our return from wine country. I took my time because I really wanted to make a few slight tweaks to make it a bit healthier for a weeknight meal. Drumroll please: It was successful!
Lean boneless pork cutlets keep this dish high in protein yet low in fat, and heart healthy coconut oil lends extra nutrients without adding any detectable coconut taste (however, if you’re really averse to using coconut oil, simply sub olive oil or butter). The buttermilk and lemon shine through with each and every bite just like the dish I tried and loved in Sonoma. It’s a winner and a new dinner staple in our household!
- 1 pound boneless pork loin cutlets
- ¾ cup buttermilk
- ½ cup flour
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried basil
- ½ teaspoon garlic powder
- 1 lemon
- Coconut oil, for cooking
- Add the pork chops to a medium bowl and pour the buttermilk over the top until the pork is completely covered with liquid. Cover and refrigerate for 3 hours or up to overnight (I chose 3 hours).
- Place 2 teaspoons coconut oil (or desired amount) in a frying pan and heat over medium heat.
- While oil is heating up, mix together the flour, pepper, sea salt, smoked paprika, dried basil, and garlic powder in a dish or plate with a lip.
- Remove each pork chop from the buttermilk and dip both sides in the flour mixture.
- Fry pork chops for about 2 minutes on one side or until golden brown, then flip and cook on the other side for about 1 minute 30 seconds or until cooked all the way through. Add more coconut oil as needed to keep the pan coated at all times.
- Top with a squeeze of fresh lemon (to taste) and serve immediately.
If you can't find smoked paprika, regular paprika will work well instead.