This is a new method/concept for me, but I’m totally sold!! The pork was moist and tender, flavorful from the herbs, and a touch salty. Perfect!
Buttermilk-Brined Pork Chops
Source: Cooking Light, OCTOBER 2004
Yield: 4 servings (serving size: 1 chop)
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.
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
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.
Calories 183 (35% from fat); Fat 7.2g (sat 2.5g,mono 3.2g,poly 0.6g); Iron 0.8mg; Cholesterol 69mg; Calcium 43mg; Carbohydrate 2g; Sodium 345mg; Protein 26g; Fiber 0.3g