PORK CHOPS, BUTTERMILK-BRINED
Source: Cooking Light October 2004
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 6-ounce bone-in center-cut pork chops (about 1/2 inch thick)
2 tsp 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.
© Barbara Deitch 2020