Buttermilk-Brined Pork Chops

Randy Mayor; Melanie J. Clarke
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Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
Yield: 4 servings (serving size: 1 chop)
Ingredients
- 2 cups fat-free buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon grated lemon rind
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- 2 teaspoons freshly ground black pepper
- Cooking spray
Preparation
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
Nutritional Information
- Calories:
- 183 (35% from fat)
- Fat:
- 7.2g (sat 2.5g,mono 3.2g,poly 0.6g)
- Protein:
- 26g
- Carbohydrate:
- 2g
- Fiber:
- 0.3g
- Cholesterol:
- 69mg
- Iron:
- 0.8mg
- Sodium:
- 345mg
- Calcium:
- 43mg




