"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk-Brined Pork Chops Recipe

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This recipe for Buttermilk-Brined Pork Chops, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Bielawski
Added: Sunday, April 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. fat-free buttermilk
2 T. kosher salt
2 T. sugar
1 T. grated lemon rind
1 t. chopped fresh rosemary
1 t. chopped fresh sage
4 (6 oz.) bone-in center-cut pork chops (about 1/2 inch thick)
2 t. freshley ground black pepper
Cooking Spray

Directions:
Directions:
1. Combine the first 6 ingredients in a large zip-lock plastic bag; shake well to dissolve salt and sugar. Add pork to bag; seal and refrigerate at least 8 hours or overnight, turning bag occasionally.
2. Remove pork from bag; discard buttermilk mixture. Pat pork dry with paper towel. Sprinkle pork with pepper.
3. Heat a large nonstick grill pan over medium high heat. Coat the pan with cooking spray. Add pork chops; cook about 3 1/2 minutes on each side or until desired degree of doneness.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can subsitute dry herbs for the fresh, and lemon juice for the lemon rind if necessary. This is an "odd" recipe, but the results are very juicy and flavorful pork chops.

 

 

 

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