Herb-Infused Buttermilk Brined Pork Chops
This succulent, Herb-Infused Buttermilk Brined Pork Chops recipe transforms your average pork chop into a mouthwatering dish. The overnight brining in a tangy buttermilk bath infused with fresh herbs not only tenderizes the meat, but also imparts rich flavors that will leave your taste buds craving more. Perfect for a cozy dinner or a gathering with friends, this dish pairs beautifully with seasonal vegetables or a light salad. Enjoy a flavorful meal that marries simplicity with sophistication!
4
Servings
183
Calories
8
Ingredients
Ingredients
fat-free buttermilk
2 cups (none)
kosher salt
2 tablespoons (none)
sugar
2 tablespoons (none)
grated lemon rind
1 tablespoon (zest the lemon)
fresh rosemary
1 teaspoon (chopped)
fresh sage
1 teaspoon (chopped)
bone-in center-cut pork chops
4 (6 ounces each, 1/2 inch thick) (none)
fresh ground black pepper
2 teaspoons (none)
Instructions
1
In a large heavy-duty zip-lock plastic bag, combine the fat-free buttermilk, kosher salt, sugar, grated lemon rind, chopped fresh rosemary, and chopped fresh sage. Shake well until the salt and sugar are completely dissolved.
2
Add the bone-in pork chops to the marinade. Seal the bag tightly and refrigerate overnight, turning the bag occasionally to ensure even coating.
3
The next day, remove the pork chops from the marinade and discard the brine. Pat the pork chops dry with paper towels to remove excess moisture.
4
Sprinkle the chops evenly with fresh ground black pepper for a kick of flavor.
5
Preheat a large non-stick grill pan over medium-high heat. Lightly coat the pan with cooking spray for grilling.
6
Carefully place the pork chops in the hot pan, cooking for approximately 3.5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer for best results; the internal temperature should reach 145°F (63°C) for safe consumption.
7
Once cooked, remove the pork chops from the heat and let them rest for a few minutes before serving to allow the juices to redistribute.
Nutrition Information
7.2
Fat
26
Protein
0.3
Fiber
69
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Buttermilk Brined Pork Chops?
They are succulent pork chops tenderized overnight in a tangy buttermilk bath infused with fresh rosemary, sage, and lemon zest.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What type of buttermilk should I use?
The recipe specifies using fat-free buttermilk for the brine.
How long should the pork chops brine?
The pork chops should be refrigerated and brined overnight for the best results.
What is the purpose of the buttermilk in this recipe?
The acidity in the buttermilk helps to tenderize the meat while keeping it moist during the cooking process.
Can I use regular salt instead of kosher salt?
While you can use regular salt, kosher salt is preferred for its texture and ease of dissolving in the brine.
What fresh herbs are needed?
You will need fresh rosemary and fresh sage, both finely chopped.
What specific cut of pork is recommended?
The recipe calls for 4 bone-in center-cut pork chops, each about 6 ounces and 1/2 inch thick.
Why do I need to pat the pork chops dry after brining?
Patting them dry removes excess moisture, which helps the chops sear and brown better in the pan.
What is the safe internal temperature for cooked pork?
Pork should reach an internal temperature of 145°F (63°C) for safe consumption.
How long do the pork chops take to cook?
They typically cook for approximately 3.5 minutes on each side over medium-high heat.
Should I let the pork rest after cooking?
Yes, letting the meat rest for a few minutes allows the juices to redistribute, ensuring a juicier chop.
How many calories are in one serving?
Each serving contains approximately 183 calories.
What is the protein content per serving?
There are 26 grams of protein in each serving.
Does this recipe contain fiber?
The recipe contains a very small amount of fiber, approximately 0.3 grams per serving.
What is the fat content per serving?
There are 7.2 grams of fat per serving.
Is there cholesterol in this dish?
Yes, each serving contains 69mg of cholesterol.
What equipment is needed to cook the pork?
A large non-stick grill pan is recommended for cooking these pork chops.
How do I prepare the lemon for the brine?
You should zest the lemon to obtain 1 tablespoon of grated lemon rind.
Can I substitute the sugar in the brine?
While sugar helps with flavor and browning, you can use a sugar substitute or honey if preferred.
What should I do with the leftover brine?
Discard the brine after removing the pork; it should not be reused.
What is the best way to ensure the salt and sugar dissolve?
Combine ingredients in a zip-lock bag and shake well until no grains are visible.
Can I use boneless pork chops?
Yes, but bone-in chops are recommended for more flavor and to prevent the meat from drying out.
What side dishes go well with this recipe?
This dish pairs beautifully with seasonal vegetables or a light garden salad.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, high-protein meal with moderate fat content.
Do I need to grease the grill pan?
The recipe suggests lightly coating the pan with cooking spray before grilling.
How much black pepper is used?
Two teaspoons of fresh ground black pepper are sprinkled over the chops before cooking.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy recipe, though it requires advance preparation for the overnight brine.
Can I cook this on an outdoor grill?
Yes, while a grill pan is suggested for indoor use, an outdoor grill works perfectly for these chops.
What if my pork chops are thicker than 1/2 inch?
If they are thicker, you will need to increase the cooking time per side to reach the internal temperature of 145°F.