For people who think this is too salty, I recommend just giving the chops a rinse when taking them out of the brine. You have to use the salt though. Otherwise, it's just a marinade. The salt is an essential component of the brine (salt+liquid) that works its magic on the proteins in the meat and makes it more tender and moist.
Buttermilk-Brined Pork Chops
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.
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- Calories: 183
- Calories from fat: 35%
- Fat: 7.2g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.6g
- Protein: 26g
- Carbohydrate: 2g
- Fiber: 0.3g
- Cholesterol: 69mg
- Iron: 0.8mg
- Sodium: 345mg
- Calcium: 43mg
- 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.
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