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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

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.

Cooking Light OCTOBER 2004

  • 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

Amount per serving
  • 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
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Buttermilk-Brined Pork Chops recipe

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