Buttermilk pork chops with brown butter mash

Buttermilk pork chops with brown butter mash

Like butter? We’ll give you butter! Buttermilk-marinated chicken is well-known and loved, but have you tried buttermilk pork? These perfectly marinated chops are cooked in butter until the butter caramelises and mixes with the rendered pork fat, which is then folded through mash potato. What a luxury!

Buttermilk pork chops with brown butter mash

Next time: try our easy breaded pork chops

  • Serves icon Serves 2
  • Time icon Hands-on time 35 min, plus at least 8 hours marinating

Like butter? We’ll give you butter! Buttermilk-marinated chicken is well-known and loved, but have you tried buttermilk pork? These perfectly marinated chops are cooked in butter until the butter caramelises and mixes with the rendered pork fat, which is then folded through mash potato. What a luxury!

Next time: try our easy breaded pork chops

Nutrition: per serving

Calories
899kcals
Fat
59g (28g saturated)
Protein
36g
Carbohydrates
53g (5.5g sugars)
Fibre
6.6g
Salt
0.3g

Ingredients

  • 2 pork chops, at least 2.5cm thick
  • ¼ tsp freshly ground nutmeg
  • 150g buttermilk
  • 2 large floury potatoes
  • 60g unsalted butter
  • 1 sage sprig, leaves picked
  • 50ml whole milk
  • 50g cavolo nero
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Method

  1. Season the pork chops with lots of salt, pepper and the nutmeg on both sides, then put in a dish and cover with the buttermilk. Cover and put in the fridge to marinate for 8-24 hours.
  2. When the pork is marinated, bring a pan of salted water to the boil. Peel and dice the potatoes, then cook in the boiling water for 20 minutes until soft. Heat the oven to 180ºC fan/gas 6.
  3. Put a large pan over a medium-high heat. Scrape off the buttermilk from the pork chops and add them to the pan, standing up on their fatty side (you can arrange tongs clasped together and rest them against the side of the pan to keep them upright if needed. Once the fat is nice and crisp, flip them onto their sides and add the butter and sage leaves. Once it starts to foam up, baste the chops in the sage butter for a few minutes, flipping them regularly to get an even colour, then transfer the chops to an oven tray (leaving the butter in the pan) and cook for 4-6 minutes, depending on the thickness of the chops. Leave to rest for 5 minutes.
  4. Once tender, lift the potatoes out of the water with a slotted spoon (keep the water on the heat) and leave for a minute or so to steam dry – this will get rid of excess water. Cook the cavolo nero in the boiling water for 4 minutes, then drain and season with salt and pepper. Add the potatoes to the browned butter, pour in the milk and mash until smooth. Taste and season with salt. Serve the mash with the cavolo nero, pork chops and crispy sage leaves.

Nutrition

Calories
899kcals
Fat
59g (28g saturated)
Protein
36g
Carbohydrates
53g (5.5g sugars)
Fibre
6.6g
Salt
0.3g

delicious. tips

  1. Pork chop is a cut that can easily dry out, so it really benefits from this buttermilk marinade which acts like a brine – it tenderises the meat, prevents it losing its moisture as quickly and adds a pleasantly tangy flavour too.

  2. To get the most out of the flavourful marinade, thick chops work best here. If you can only get hold of thinner chops, adjust the cooking time accordingly. Probably 3-4 minutes each side in the pan will do.

Buy ingredients online

Recipe By

Pollyanna Coupland

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