Buttermilk Brined Chops

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!

While spending all my money in perusing Marshalls one day I saw this Cooking Light Weeknight book for three bucks.  Bought it! I have prepared four recipes out of it so far and I am in love!  Cooking Light is sooooo gangster!  The flavors go really well together which was surprising to me.  Buttermilk? On Pork and it's not being fried?  Never would have guessed!  I plan on trying this with chicken and getting back with you!Hope you enjoy...happy cooking!

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.