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Buttermilk-Brined Pork Chops

Randy Mayor; Melanie J. Clarke
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.

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

Nutrition 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

How to Make It

  1. 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.

    Buttermilk-Brined Pork Chops
    Randy Mayor; Melanie J. Clarke
  2. 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.