Rating: 4.5 stars
29 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

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.

Bruce Aidells
Recipe by Cooking Light October 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

183 calories; calories from fat 35%; fat 7.2g; saturated fat 2.5g; mono fat 3.2g; poly fat 0.6g; protein 26g; carbohydrates 2g; fiber 0.3g; cholesterol 69mg; iron 0.8mg; sodium 345mg; calcium 43mg.
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