Tuesday, March 3, 2009

Buttermilk Brined Porkchops

2 cups fat-free buttermilk
2 tbsp. kosher salt
2 tbsp. sugar
1 tbsp. grated lemon rind
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh sage
4 center-cut pork chops
2 tsp. freshly ground black pepper
cooking spray

Combine first 6 ingredients in a large ziploc bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally.

Remove pork from bag and discard brine. Pat pork dry with a paper towel. Sprinkle with salt and pepper.

Heat a large, non-stick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3½ minutes on each side or until desired degree of doneness.

Yields: 4 servings

Time to make: 10 min

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