I don't care much for pork...unless it is bacon. So I don't really know how to cook it well. I mean I can fry a mean chop but I MIGHT do it twice a year. Pork loin is my nemesis. I hate that trick...cause I haven't mastered it yet...that's another post for another time!
Buttermilk Brined Chops
Adapted from Cooking Light Weeknight
What You Need:
- 2 cups Fat-free buttermilk
- 2 Tbsp. Kosher salt
- 2 Tbsp. Sugar
- 1 Tbsp. Grated lemon rind
- 2 tsp. Chopped fresh rosemary (I used dried)
- 2 tsp. Chopped fresh sage (I used ground)
- 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
- 2 tsp. Freshly ground black pepper
- Cooking spray
- 2-3 Tbsp. Cooking oil
What To Do:
- 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.
- Coat a large non-stick grill pan with cooking spray.
- Heat grill pan over medium-high heat.
- Add 1 Tbsp cooking oil (and more as needed to cook chops through)
- Add pork; cook 4 1/2 minutes on each side or until desired degree of doneness.