2 cups (500 mL) buttermilk
2 tbsp (25 mL) kosher salt
2 tbsp (25 mL) sugar
1 tbsp (15 mL) grated lemon peel
2 tsp (10 mL) chopped fresh rosemary
2 tsp (10 mL) freshly ground pepper
1/2 tsp (2 mL) sage, crumbled
4 bone-in pork loin chops, 1 inch (2.5 cm) thick

To prepare brine, combine buttermilk, kosher salt and sugar in a bowl; stir to dissolve salt and sugar. Stir in lemon peel, rosemary, pepper and sage. Pour into a heavy zip-lock plastic bag. Add pork and squeeze bag to coat pork with brine. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 8 hours or up to 24 hours.

Remove from refrigerator and let stand for 20 - 30 minutes.

 Remove pork from brine; discard brine. Grill pork over low heat on natural gas barbecue until done, about 30 - 35 minutes. Serves 4.

Cook's Note: Do not substitute table salt for kosher salt in this recipe as the brine will be too salty.
Last updated on June 20, 2018