Buttermilk-Brined Pork Chops

Buttermilk-Brined Pork Chops Recipe
Randy Mayor; Melanie J. Clarke
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.


4 servings (serving size: 1 chop)

Recipe from

Cooking Light

Nutritional Information

Calories 183
Caloriesfromfat 35 %
Fat 7.2 g
Satfat 2.5 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 26 g
Carbohydrate 2 g
Fiber 0.3 g
Cholesterol 69 mg
Iron 0.8 mg
Sodium 345 mg
Calcium 43 mg


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


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.

Bruce Aidells,

Cooking Light

October 2004
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