by mtlabor
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mtlabor's Notes:
4 tablespoons buttermilk Ask a question about this ingredient
3 tablespoons mayo Ask a question about this ingredient
2-3 tablespoons sour cream Ask a question about this ingredient
juice from 1 lemon Ask a question about this ingredient
1 teaspoon white wine vinegar Ask a question about this ingredient
1 anchovy filet, minced Ask a question about this ingredient
2 tablespoons chives, chopped Ask a question about this ingredient
1 tablespoon fresh dill, chopped Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 bone-in pork chops Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
In a small bowl, mix together the buttermilk, mayo, sour cream, lemon juice, and vinegar until smooth. Add in anchovy, chives, and dill. Season with salt and pepper to taste. Keep in fridge while preparing chops.
Ask a question about this stepSeason both sides of chops with salt and pepper.
Ask a question about this stepHeat a large skillet under medium-high heat and add olive oil. Add pork chops and cook until nicely golden brown on both sides, about 4-5 minutes per side.
Ask a question about this stepServe with ranch dressing and a side of mixed vegetables and/or rice.
Ask a question about this stepthat pork chop looks amazing, wow I think I am in serious need of a pork chop
Miranda is an editor at Food52.
Superb. Even with "modern pork," which is less fatty than pork a generation or two ago, this is sublime. I did amp the pork a little with Penzey's Tsardust Memories blend, but even playing it straight, this would be terrific.