1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper.

Juicy pork chops with a crispy coating that takes you right back to mom's dinner table. Thanks to panko bread crumbs, classic ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

With their flavorful, caramelized edges and sticky sweet sauce, these Honey Glazed Pork Chops will have your whole family ...

This is an old Irish recipe made by my father, who was from Limerick, but was modified with the use of pork butt and hocks ... 10. Combine eggs, buttermilk and melted butter. 11. Stir liquid ...

1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper. In a ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...