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MAIN DISHES- PORK:
Buttermilk Brined Pork
Chops
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Buttermilk- Brined Pork Chops |
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Brine them
overnight, and the next night it's quick to prepare...
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¾
cups |
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fat-free buttermilk |
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2
Tbs |
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kosher salt |
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2
Tbs |
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sugar |
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1
Tbs |
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grated lemon peel |
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1
tsp |
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chopped fresh rosemary |
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1
tsp |
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chopped fresh sage |
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Four
4-ounce |
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bone-in center-cut pork chops (about
½-inch thick) |
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2
tsp |
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freshly ground black pepper |
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1 |
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. |
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2 |
Heat a large
nonstick 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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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201.64 |
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Calories From Fat (32%) |
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64.11 |
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% Daily Value |
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Total Fat
6.85g |
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11% |
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Saturated Fat 2.44g |
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12% |
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Cholesterol
72.67mg |
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24% |
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Sodium
2910.54mg |
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121% |
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Potassium
485.45mg |
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14% |
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Carbohydrates
8.83g |
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3% |
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Dietary Fiber 0.32g |
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1% |
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Sugar 7.86g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
8.51g |
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Protein
25.03g |
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50% |
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WW Points 4.5 |
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Recipe Source |
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Cooking Light |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "The buttermilk brine makes these pork
chops come out super moist."
-Seattle, WA
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