Monday, July 18, 2011

Buttermilk-Brined Pork Chops


I decided to try to get back into menu planning again.  Lately too many dinners were decided about 20 minutes before Abe came home and consisted of Boca burgers or Abe making himself tuna salad.  So, out came the flyer for what's on sale this week at the grocery store and my trusty list of cooking books and websites.  Ah.  Add a cup of coffee and this girl's in heaven.

This recipe is very simple and tasty.   You will need to brine it overnight, so plan that into your schedule.  They come out moist and delicious!

I served it with a baked potato and sauteed veggies.

I got this recipe from CookingLight.com. 

Buttermilk-Brined Pork Chops
Serves 4

2 cups buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary (or about 1/3 teaspoon dried)
1 teaspoon chopped fresh sage (or about 1/3 teaspoon dried)
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
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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