A friend of ours gave us this recipe. This is her favorite way to cook pork chops. This recipe results in tasty and juicy pork chops.
Four 1-inch bone-in pork rib chops
1 quart buttermilk
Freshly ground pepper
2 Tablespoons olive oil
In a large bowel or shallow pan, place the pork chops and cover them with the buttermilk. Refrigerate 4 hours or overnight.
Preheat oven to 425 degrees Fahrenheit. Drain the pork chops and pat them dry. Season the chops with salt and pepper. In a large ovenproof skillet, heat the olive oil. Add the pork chops and cook over high heat until browned on the bottom, about three minutes on one side and then one minute on the other side. Be careful not to burn the chops. Transfer the skillet to the oven. Roast for l0 minutes (or less) until the instant-read thermometer inserted in the center registers 135 degrees F. Let the chops rest for 5 minutes.